Mile High Butter Rum Pound Cake recipe
Picture sinking your teeth into this moist, delicious Mile High Butter Rum Pound Cake covered in a butter rum glaze!
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All-Purpose flour - sifted
- 4 c Granulated sugar
- 2 c Unsalted butter - room temperature
- 10 Large Eggs - room temperature
- 1 ⅓ c Buttermilk - room temperature
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 4 tsps Rum Extract
- 1 ½ c chopped pecans
- Glaze Ingredients:
- ¾ c Unsalted butter
- ⅓ c Water
- 1 ½ c Granulated sugar
- ¼ c Rum
Instructions
- Pound Cake Instructions:
- 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 until combined.
- 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. Remove from oven, but 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.
- Pound Cake 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.