Mile High Butter Rum Pound Cake

Picture sinking your teeth into this moist, delicious Mile High Butter Rum Pound Cake covered in a butter rum glaze!

This delicious pound cake includes pecans baked right into the batter. It was glazed with a dark rum glaze. I used Bacardi Rum, but you can use your favorite Rum for this cake. Jamaican Rum is also a very popular Rum used in this type of cake. The perfect cake for the holiday season including New Year's Eve!

More Pound Cake recipes ---> Mile High Eggnog Pound Cake, Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze, Christmas Pound Cakes, Mile High Sweet Potato Pound Cake, Mile High Caramel Pound Cake, Mile High Buttermilk Pound Cake, Mile High 7 Up Pound Cake

Ingredients needed for the Pound Cake:

• All-purpose flour - sifted
• Granulated sugar
• Unsalted butter - room temperature
• Eggs (whole) - room temperature
• Buttermilk - room temperature
• Baking powder
• Salt
• Rum Extract
• Chopped pecans

Ingredients needed for the Rum glaze: 

• Unsalted butter
• Water
• Granulated sugar
• Rum

Steps to make the Pound Cake:

Preheat your oven to 325 degrees.

Preheat your oven to 325 degrees.  In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes). Mix in the rum extract. Add the eggs one at a time mixing well after each addition.

Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the buttermilk, beginning and ending with the flour mixture.

Spray your 18-cup bundt pan with baking spray and evenly spread your pecans along the bottom of the pan.

Pour the batter into the bundt pan and smooth the top of the cake. Bake for 1 hour and 30 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Remove from oven and allow to cool for 10 minutes. Do not remove the cake from the pan. Poke holes in various areas of the cake to prepare it to be glazed.

Immediately start preparing the glaze.

To make the glaze:

In a large saucepan, add the butter and melt over low to medium heat. Once the butter is melted, add the sugar to the pan and stir until the butter and sugar are combined.

Add the water to the pan and combine. Continue to stir frequently until a thin sugar syrup is formed. Do not allow it to boil. Once a sugary syrup is formed, remove it from the heat. Then add the rum into the pan mixing well.

Spoon the desired amount of glaze over the cake while it still in the pan. Remove the cake from the pan and brush the desired amount of the glaze over the opposite side of the pound cake.

Serve and enjoy!

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners
• Holiday baking and planning guide

Helpful Baking Tools

• Mile High Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: