Recipe For Butter Rum Pound Cake
This Recipe For Butter Rum Pound Cake combines butter, sugar, eggs, flour, and rum for a moist, flavorful dessert. Cream butter and sugar, add eggs, then mix in flour and rum. Bake until golden. Let cool before serving. Perfect for gatherings or as a comforting treat with a warm beverage.
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups unsalted butter softened
- 4 cups granulated sugar
- 10 large eggs at room temperature
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 1 cup vegetable oil
- 4 teaspoons vanilla extract
- ½ cup dark rum
For the Butter Rum Glaze:
- 1 cup unsalted butter
- 2 cups granulated sugar
- ½ cup dark rum
- 4 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch loaf pan.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, vegetable oil, vanilla extract, and dark rum. Mix until just combined, being careful not to overmix.
- Pour into pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make glaze: In a small saucepan, melt the butter over medium heat. Stir in the sugar, dark rum, water, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, or until the glaze is smooth.
- Glaze cake: Once the cake is completely cool, pour the glaze evenly over the top. Let the glaze set before slicing and serving.
Notes
Feel free to adjust the amount of rum according to your taste preference. If you prefer a non-alcoholic version, substitute with rum extract or additional milk.