Butter Rum Pound Cake
Butter Rum Pound Cake is a dense, buttery loaf flavored with spiced rum and finished with a warm rum glaze that soaks into the crumb as it cools. The batter mixes quickly by hand and bakes for about 60 to 70 minutes. It keeps well for several days, making it a practical choice for holiday baking ahead of time.
Equipment
- 1 Standing mixer
- 1 10-inch Bundt pan
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Cooling Rack
Ingredients
Cake
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk at room temperature
- ¼ cup spiced rum preferably dark rum
- 1 teaspoon vanilla extract
Glaze
- ¼ cup butter melted
- ½ cup confectioners' sugar sifted
- 2 tablespoons spiced rum
- 1 tablespoon water for adjusting consistency
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease the Bundt pan with butter and lightly dust with flour to prevent sticking.
- Cream Butter and Sugar: In a standing mixer, cream the softened butter with granulated sugar on medium speed until light and fluffy, about 5 minutes.
- Add Eggs: Add eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk and finishing with flour, mixing until just combined.
- Add Flavorings: Stir in the spiced rum and vanilla extract, ensuring the batter is smooth and well-blended.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- Make the Glaze: Mix melted butter, confectioners' sugar, and spiced rum in a small bowl. Add water to achieve a pourable consistency. Drizzle over the cooled cake.
Notes
- For a richer flavor, allow the cake to sit for a day to let the rum infuse deeply.
- Substitute spiced rum with rum extract for a non-alcoholic version.
- Enhance the moistness by adding a tablespoon of sour cream to the batter.
Nutrition
Calories: 573kcalCarbohydrates: 75gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 137mgSodium: 153mgPotassium: 94mgFiber: 1gSugar: 47gVitamin A: 837IUCalcium: 51mgIron: 2mg
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