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.
And of course this is a Rum Cake from scratch! 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!
More cake recipes ---> Sweet Potato Pound Cake, Brown Sugar Pound Cake, Pecan Pie Brownies, Pecan Pie Cheesecake , Pecan Upside Down Pound Cake, Cookie Butter Pound Cake, Pecan Candy, 7 Up Pound Cake, Cream Cheese Pound Cake, Kentucky Butter Cake, Lemon Pound Cake, Mile High Pound Cake, 5 Flavor Pound Cake
Ingredients needed for the Rum Pound Cake:
- All-purpose flour - sifted
- Granulated sugar
- Unsalted butter - room temperature
- Whole milk- room temperature
- Vegetable oil
- Eggs- room temperature
- Baking powder
- Vanilla extract
- Pecan pieces
Ingredients needed for the Rum Glaze:
(Note: The full ingredient list is provided in the recipe card below.)
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
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
How to make a Rum Pound Cake:
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.
How to make a Rum Pound Cake continued..
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.
How to make the Rum Glaze:
Add the butter to a saucepan and melt over medium heat. 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.
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 it to an airtight container for approximately four hours (preferably overnight) to completely cool and soak in the glaze. Serve and enjoy!
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
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!
⇢ 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.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a 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 a 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 cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a 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:
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.
The cake should be stored in a cake container or a similar air-tight container. It can also be wrapped tightly in plastic wrap.
The cake is good for about five days. The cake can also be frozen prior to or after being sliced for about three months.
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- For the cake:
- 3 c of all-purpose flour- sifted
- 2 c granulated sugar
- ½ c unsalted butter - room temperature
- ½ c whole milk- room temperature
- ½ c vegetable oil
- 4 large eggs- room temperature
- 1 teaspoon baking powder
- 2 tsps vanilla
- 1 teaspoon salt
- 1 c pecan pieces
- For the glaze:
- ½ c rum
- ½ c unsalted butter
- 1 c granulated sugar
- ¼ c water
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 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 over medium heat.
- 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!