Rum Pound Cake

This cake is a moist Rum Cake made in Pound Cake form.
The bottom of the pan is covered with pecans to add beautiful decor to the cake.

 

Watch the video for this recipe!

 

 

So this is our version of Rum Cake, but of course, made in Pound Cake form because that’s just what we do at Whip it like Butter.

We used white Bacardi rum for this recipe; however, you can use dark rum for this recipe, if that’s what you prefer.

As with our Sock it to Me Pound Cake recipe, we added pecans to this cake. The pecans give the cake some texture and makes for a beautiful cake.

So let’s get into this recipe so I can show you how it’s done!

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

 

Ingredients needed for the cake: 

  • 3 c of all-purpose flour- sifted
  • 2 c of granulated sugar
  • 1/2 c of unsalted butter – room temperature
  • 1/2 c of whole milk- room temperature
  • 1/2 c of vegetable oil
  • 4 large eggs- room temperature
  • 1 tsp of baking powder
  • 2 tsps of vanilla
  • 1 tsp of salt
  • 1 cup of pecan pieces

 

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

Ingredients needed for the glaze: 

  • 1/2 c of rum
  • 1/2 c of unsalted butter
  • 1 c of granulated sugar
  • 1/4 c of water
  • 1 tsp of vanilla
  • 1/8 tsp of salt

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

 

Steps to make this recipe:

 

For the cake:

Preheat your oven to 325 F.  Using a hand or stand mixer, add the butter and vegetable oil and begin mixing. Then slowly mix in the sugar. Once fully added, mix the ingredients together for approximately three to four minutes. Then, add the eggs to the bowl, one at a time, mixing well after each addition.

Then add the vanilla and mix. Combine the flour, baking powder, and salt. Add the flour mixture to the bowl, alternating with the milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

 

Spray your bundt pan with non-stick spray and then add the pecans to the bottom of the pan spreading evenly.

Bake for approximately 60 minutes. The cake is done when a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for twenty minutes before inverting it from the pan. After inverting the cake allow it to continue to cool while preparing the glaze.

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

Steps to make the glaze:

 

Add the butter to a saucepan and melt. Add in the sugar, salt, and water, and mix.
Bring the mixture to a slow boil and simmer for 5-6 minutes stirring occasionally.
Remove from the heat. Then add the rum and vanilla mixing well.

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

Slowly pour the glaze over the cake. Using a pastry brush, brush the sides of the cake with the remaining glaze.
Allow the cake to cool, then transfer to an airtight container for approximately four hours (preferably overnight) to completely cool and soak in the glaze. Serve and enjoy!

 

 

Image of Rum Cake - Rum Cake recipe - Whip It Like Butter

 

Frequently asked questions:

 

  • Can I get tipsy or drunk from eating this cake?
Depending on how much of the cake you eat and your tolerance level, it is possible.
  • What is the best rum to use for cake? 
White or dark rum can be used to make this cake. Captain Morgan is a popular dark rum used for this cake. Those who prefer a bolder, spicier flavor may enjoy using this brand.
  • How do I store the cake?
The cake should be stored in a cake container or a similar air-tight container. It can also be wrapped tightly in plastic wrap.
  • How long is the cake good for?
The cake is good for about five days. The cake can also be frozen prior to or after being sliced for about three months.

 

 

You may also enjoy:

 

Kentucky Butter Cake

 

Spice Cake

 

Apple Cider Donut Cake

 

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Image of Rum Pound Cake - Rum Pound Cake recipe - Whip It Like Butter
Rum Pound Cake
This cake is a moist Rum Cake made in Pound Cake form. The bottom of the pan is covered with pecans to add beautiful decor to the cake.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: Rum Cake, Rum Pound Cake
Servings: 12 people
Calories: 524kcal

Ingredients

  • For the cake:
  • 3 c of all-purpose flour- sifted
  • 2 c granulated sugar
  • 1/2 c unsalted butter - room temperature
  • 1/2 c whole milk- room temperature
  • 1/2 c vegetable oil
  • 4 large eggs- room temperature
  • 1 tsp baking powder
  • 2 tsps vanilla
  • 1 tsp salt
  • 1 c pecan pieces
  • For the glaze:
  • 1/2 c rum
  • 1/2 c unsalted butter
  • 1 c granulated sugar
  • 1/4 c water
  • 1 tsp vanilla
  • 1/8 tsp salt

Instructions

  • To make the cake:
  • Preheat your oven to 325 F. 
  • Using a hand or stand mixer, add the butter and vegetable oil and begin mixing. Then slowly mix in the sugar.
  • Once fully added, mix the ingredients together for approximately three to four minutes.
  • Add the eggs to the bowl, one at a time, mixing well after each addition.
  • Then add the vanilla and mix.
  • Combine the flour, baking powder, and salt.
  • Add the flour mixture to the bowl, alternating with the milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
  • Spray your bundt pan with non-stick spray and then add the pecans to the bottom of the pan spreading evenly. 
  • Bake for approximately 60 minutes. The cake is done when a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for twenty minutes before inverting it from the pan. After inverting the cake allow it to continue to cool while preparing the glaze. 
  • To make the glaze:
  • Add the butter to a saucepan and melt.
  • Add in the sugar, salt and water and mix.
  • Bring the mixture to a slow boil and simmer for 5-6 minutes stirring occasionally. 
  • Remove from the heat. Add the rum and vanilla mixing well.
  • Slowly pour the glaze over the cake. Using a pastry brush, brush the sides of the cake with the remaining glaze.
  • Allow the cake to cool, then transfer to an airtight container for approximately four hours (preferably overnight) to completely cool and soak in the glaze.
  • Serve and enjoy!

Video

Nutrition

Calories: 524kcal | Carbohydrates: 52g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 281mg | Potassium: 80mg | Fiber: 1g | Sugar: 51g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg
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