Rum Pound Cake
Indulge in the rich, buttery decadence of this Rum Pound Cake, a timeless dessert that blends classic pound cake flavors with a boozy twist. Made with creamy unsalted butter, fragrant vanilla, and a generous splash of dark rum, this cake is moist, flavorful, and irresistibly smooth. The perfectly tender crumb is achieved by alternating flour and milk in the batter, while the deep caramel-like warmth of rum sets it apart as a standout treat. Baked in a bundt pan for its signature elegance, this cake is easy to prepare and makes a stunning centerpiece for gatherings or holidays. Sprinkle it with powdered sugar for a simple, eye-catching finish that complements its sweet, slightly boozy flavor. Perfect for dessert or alongside your favorite coffee, this Rum Pound Cake is an indulgent crowd-pleaser you’ll bake again and again.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 units large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup dark rum
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 0.25 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan or tube pan.
In a large bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Stir in the rum and vanilla extract until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 724.4 g | 263% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 444.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 491 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1076 mg | 23% | |
*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.
