Rum Pound Cake recipe
This Rum Pound Cake is rich, buttery, and infused with warm rum flavor and topped with a sweet rum glaze.
Servings: 12 people
Calories: 524kcal
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Rum
Ingredients
- For the cake:
- 3 c of all-purpose flour- sifted
- 2 c granulated sugar
- ½ c unsalted butter - room temperature
- ½ c whole milk or buttermilk- room temperature
- ½ c vegetable oil
- 4 large eggs- room temperature
- 1 teaspoon baking powder
- 2 tsps rum or vanilla extract
- 1 teaspoon salt
- 1 c pecan pieces
- For the glaze:
- ½ c rum (Dark, Spiked or White)
- ½ c unsalted butter
- 1 c granulated sugar
- ¼ c water
- 1 teaspoon vanilla
- ⅛ teaspoon 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 until combined after each addition.
- Then add the rum or vanilla extract and mix.
- Combine the flour, baking powder, and salt.
- Add the flour mixture to the bowl, alternating with the milk or buttermilk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
- Spray your 12-cup bundt pan with baking spray and then add the pecans to the bottom of the pan spreading evenly.
- Bake for approximately 1 hour and 15 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!
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