Here’s a Butter Rum Pound Cake recipe — rich, moist, buttery, and infused with rum flavor in both the cake and glaze. It’s perfect for special occasions or as a decadent dessert with coffee.
🍰 Butter Rum Pound Cake Recipe
🍴 Yields:
One 10-inch bundt cake (12–16 servings)
📝 Ingredients
For the Cake:
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3 cups (360g) all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 cup (2 sticks / 226g) unsalted butter, room temperature
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½ cup (120ml) neutral oil (vegetable or canola)
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2¾ cups (550g) granulated sugar
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5 large eggs, room temperature
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1 tablespoon vanilla extract
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½ cup (120ml) dark rum (such as Myers’s or Bacardi Gold)
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1 cup (240ml) whole milk, room temperature
For the Butter Rum Glaze:
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½ cup (1 stick / 113g) unsalted butter
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1 cup (200g) granulated sugar
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¼ cup (60ml) water
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¼ cup (60ml) dark rum
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Pinch of salt
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½ teaspoon vanilla extract (optional)
👩🍳 Instructions
1. Prep:
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch bundt pan (or use baking spray with flour).
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Set out eggs, milk, and butter to bring to room temperature.
2. Mix Dry Ingredients:
In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl (stand mixer or handheld), beat:
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Butter + oil + sugar
on medium speed for 4–5 minutes until pale and fluffy.
4. Add Eggs:
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
5. Add Flavorings:
Mix in:
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Vanilla extract
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Rum
Beat until well combined.
6. Alternate Dry and Milk:
On low speed, add flour mixture in three additions, alternating with milk in two additions, starting and ending with flour:
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Flour → Milk → Flour → Milk → Flour
Do not overmix — just until incorporated.
7. Bake:
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Pour batter into prepared bundt pan and smooth the top.
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Bake for 70–80 minutes, or until a toothpick comes out clean or with moist crumbs.
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Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.
🍯 Make the Butter Rum Glaze (While Cake Cools):
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In a small saucepan over medium heat, combine:
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Butter
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Sugar
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Water
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Salt
Stir constantly until the sugar dissolves and mixture starts to bubble.
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Remove from heat and stir in:
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Rum
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(Optional) Vanilla
Be careful — it will bubble up.
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🥄 Glaze the Cake:
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While the cake is still warm, poke small holes all over the top (and sides if desired) with a skewer or toothpick.
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Slowly spoon or brush the warm glaze over the cake, letting it soak in. Do it in stages — don’t pour it all at once.
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Let the cake sit for at least 1 hour, or ideally overnight, to fully absorb the glaze.
✅ Tips for Best Results:
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Use good quality rum — dark rum gives richer flavor than light rum.
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Don’t overbake — start checking at 70 minutes.
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Store in an airtight container at room temp for 3–4 days, or refrigerate up to 1 week.
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Freezes beautifully (glazed or unglazed) for up to 3 months.