Butter Rum Pound Cake
Indulge in the rich, decadent flavors of a Butter Rum Pound Cake, a timeless dessert that combines buttery tenderness with a splash of dark rum for a grown-up twist. This bundt cake starts with a velvety batter made from simple pantry staples like unsalted butter, sugar, and flour, elevated by the deep warmth of vanilla and three layers of rum—infused in the batter, baked to golden perfection, and crowned with a luscious rum glaze. Perfect for entertaining or savoring with an afternoon coffee, this dessert delivers a moist, melt-in-your-mouth texture that’s irresistibly addictive. Whether you’re hosting a holiday gathering or treating yourself, this easy-to-follow recipe brings bakery-quality delight right to your kitchen. For best results, serve slightly warm and let the bold flavors shine. Keywords: butter rum pound cake recipe, easy bundt cake, rum glaze, moist pound cake, holiday dessert ideas.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.25 cup dark rum
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
- 2 tablespoons dark rum (for glaze)
- 2 tablespoons unsalted butter (for glaze)
- 1 tablespoon water (for glaze)
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a standard 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer on medium speed, until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the dark rum and vanilla extract until fully incorporated.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of dark rum, 1 tablespoon of water, and 0.5 cups of powdered sugar until smooth. Remove from heat and set aside.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack placed over a baking sheet.
While the cake is still slightly warm, brush the glaze evenly over the surface, allowing it to soak in. Repeat until all the glaze is used.
Transfer the cake to a serving plate, slice, and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1256 mg | 418% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 747.9 g | 272% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 465.9 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 370 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
