rum pound cake recipe

Written BySheba G Updated On
rum pound cake recipe
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The Best rum pound cake recipe

I’m so excited to share this classic rum pound cake recipe with you all. As a mom, I’ve always been on the lookout for recipes that are not only delicious but also easy to make and perfect for family gatherings.

This rum pound cake recipe has been a staple in our household for years, and it’s always a hit with my kids and husband. The combination of the moist, fluffy texture and the subtle hint of rum is just perfect.

I love serving it at holiday gatherings or special occasions, and it’s also a great treat to have on hand for a quick dessert or snack. Plus, the best part is that it’s made with simple ingredients and is incredibly easy to make.

My family loves helping me in the kitchen, and this recipe is one of our favorites to make together. We’ve even perfected our own secret ingredient to make it even more delicious – but I’ll save that for later!

The key to making a great pound cake is to use high-quality ingredients and to not overmix the batter. This recipe uses real butter and heavy cream for an extra-rich flavor, and I swear by using a stand mixer to get the job done quickly and efficiently.

One of the things I love about this recipe is how versatile it is – we’ve served it at birthday parties, holiday gatherings, and even just as a random Tuesday treat. It’s one of those recipes that never fails to impress, and I’m so excited to share it with you all today.

Rum Pound Cake

Rum Pound Cake

4.8 from 1522 votes

A moist and rich pound cake infused with rum. Perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups unsalted butter
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup dark rum
1/2 cup milk
1 tbsp vanilla extract

For the Rum Syrup

1/2 cup dark rum
1/2 cup granulated sugar
1/2 cup water

👨‍🍳Directions

1Preheat the oven to 325°F.
2Grease and flour a 9×5-inch loaf pan.
3In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
4The mixture should be pale yellow and smooth.
5Beat in the eggs one at a time, mixing well after each addition.
6The mixture may look curdled, but that is okay.
7In a separate bowl, combine the flour, baking powder, and salt.
8Gradually add the dry ingredients to the butter mixture, alternating with the rum, milk, and vanilla extract.
9Mix just until combined.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Bake for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The top should be golden brown and a light crack may form.
13While the cake is baking, prepare the rum syrup.
14In a small saucepan, combine the rum, sugar, and water.
15Bring to a boil over medium heat, stirring until the sugar dissolves.
16Reduce the heat to low and simmer for 5 minutes.
17Remove from heat and set aside.
18Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
19Then, carefully invert the cake onto a wire rack placed over a baking sheet.
20Gently brush the rum syrup over the warm cake, allowing it to soak in.
21Let the cake cool completely before slicing.
22The cake will be moist and have a slight rum flavor.

🔧Equipment

Mixing bowl
Electric mixer
9×5-inch loaf pan
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: You can adjust the rum content to your liking. For a stronger rum flavor, increase the amount of rum in the cake and syrup. Store any leftovers in an airtight container at room temperature for up to 5 days.

This rum pound cake recipe is truly one of our favorites – it’s perfect for any occasion whether it’s a holiday gathering or just a random Tuesday treat.

One of the best things about this recipe is how easy it is to make ahead – simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 2 months.

When you’re ready to serve, thaw overnight in the fridge or reheat at room temperature for about 30 minutes.

❓ Frequently Asked Questions About Rum Pound Cake

Q: What type of rum should I use in this recipe?

A: For this recipe, I recommend using a light or gold rum. You can use either Bacardi or Captain Morgan – both work beautifully! Just be sure not to use too much, as you want the flavor to be subtle.

Q: Can I substitute the rum with another liquor?

A: While you can substitute the rum with other liquors like brandy or bourbon, keep in mind that it will change the flavor profile of your cake significantly. If you’re looking for a similar flavor profile, try using Kahlua or Baileys Irish Cream instead!

Q: How long do I need to soak the raisins?

A: Soak the raisins in hot water for about 10-15 minutes until they’re nice and plump. Then drain them well before adding them to your batter – you don’t want any excess moisture affecting your cake’s texture!

Q: Can I make this cake ahead of time?

A: Yes! This cake freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 2 months. When you’re ready to serve, thaw overnight in the fridge or reheat at room temperature for about 30 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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