Delicious and Moist Rum Pound Cake Recipe
My dear friends, I am thrilled to share with you my dearest recipe: the Rum Pound Cake Recipe. If you are a true-blue fanatic of sweet, decadent cakes with a little punch of rum, then this recipe is just perfect for you. With its tender buttery crumb and luscious rum flavor, this Rum Pound Cake Recipe is simply irresistible.
This cake is best enjoyed on lazy afternoons or intimate gatherings with friends and family. Whether it’s on the dining table or picnic mat, this Rum Pound Cake Recipe will undoubtedly make any occasion more special. Oh, and let me tell ya’ – with its simple make, no mixer required steps, you can easily whip up this cake without stress or fuss.
The rum-soaked sponge cake is guaranteed to be an instant crowd-pleaser that will transport your taste buds to the Caribbean islands in every bite. The aroma of the Caribbean rum fused with the flavors of pecans, vanilla extract, dark rum, garnished with spiced rum butter glaze will surely satisfy your sweet tooth cravings.
So my fellow bakers and cooking enthusiasts, if you’re up for a grand baking adventure that’ll wow your guests and leave you craving for more, come along and try my signature Rum Pound Cake Recipe. You won’t regret it!
Why You’ll Love This Recipe
Folks, gather around, because I’m about to tell you all about one of the most scrumptious cakes you’ll ever taste! What am I talking about? The Rum Pound Cake recipe, that’s what!
Now, I know what you’re thinking – “pound cake? That sounds boring!” But let me tell you, this is not your typical pound cake. Oh no, my friends. This is a pound cake recipe flavored with buttered rum and pecans. Are you drooling yet? Because I sure am.
Let me tell you why you’re going to love this cake. First of all, it’s tender and buttery, which gives it a melt-in-your-mouth texture that’s hard to resist. And let’s not forget the flavor – it’s absolutely divine. The rum and pecans give it a warm and cozy taste that’s perfect for any occasion.
But wait, there’s more! This cake is also incredibly versatile. You can dress it up or down depending on the occasion. Add some whipped cream and fresh berries for a fancy dessert; or slice it up and serve it with coffee for a simple snack.
And let me tell you one more thing – this is a super easy recipe to make. Even if you’re not an experienced baker, this recipe is simple enough to follow. Plus, there are plenty of substitutions and variations you can make if you don’t have all the ingredients on hand.
So trust me folks, give this Rum Pound Cake recipe a try – I guarantee you won’t be disappointed!
Ingredient List
Here’s a list of ingredients for the delectable Rum Pound Cake:
Dry Ingredients:
- 3 cups all-purpose flour
- 1/4 cup yellow cake mix
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 tablespoons shortening
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1/3 cup spiced rum or dark rum
- 2 teaspoons vanilla extract
- 1/2 cup milk
Optional Add-ins:
- 1 cup chopped pecans
- Rum glaze
The pound cake is made with classic ingredients like flour, sugar, eggs, and butter. What makes it stand out is the addition of spiced rum that infuses this dessert with a warm and tropical flavour. The pecans add some crunch and texture to the buttery pound cake. The optional rum glaze is perfect for adding an extra layer of sweetness and alcohol-infused flavor to the cake. All these ingredients are readily available in any well-stocked kitchen.
The Recipe How-To
Let me guide you through the process of making a buttery and flavorful Rum Pound Cake that’s perfect for special occasions or any time you crave a delightful dessert.
Gather the Ingredients
First, let’s gather all the necessary ingredients. You will need:
- 1 cup (2 sticks) of unsalted butter, at room temperature
- 3 cups of granulated sugar
- 6 large eggs, at room temperature
- 1/2 cup of dark rum
- 1/2 cup of water
- 3 cups of purpose flour
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of vanilla extract
Prepare the Batter
Now, let’s prepare the batter. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition.
Next, add the rum, water, and vanilla extract to the mixture and combine well.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until fully incorporated.
Bake the Cake
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
Pour the cake batter into the prepared pan and smooth out the top with a spatula.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Add Rum Glaze (Optional)
While your cake is still warm, brush it with a generous amount of rum glaze. To make this glaze, you’ll need:
- 1/2 cup of butter
- 1/2 cup of granulated sugar
- 1/4 cup of dark rum
- 1/4 cup of water
Mix these ingredients in a saucepan over medium heat until the butter and sugar have melted. Bring to a boil and continue cooking for 5 minutes or until slightly thickened. Remove from heat and let cool.
Serve With Toppings (Optional)
This cake is delicious on its own, but you can also serve it with your favorite toppings. Some suggestions include whipped cream, sliced fruit, or chopped pecans.
Now that you have followed these easy steps, your Rum Pound Cake is ready to be served and enjoyed!
Substitutions and Variations
My oh my, if you want to change it up a bit, I got ya covered! Here are a few substitutions and variations that you can consider:
– Pecans: Want to switch up the nut profile? Swap pecans with walnuts or almonds instead for a tasty variation.
– Vanilla Extract: If you like a tad bit more flavor, consider swapping pure vanilla extract with orange or lemon extract to give it that extra pizzazz.
– Flour: For a gluten-free version of this buttery pound cake, try substituting 2 cups of all-purpose flour with 2 cups of gluten-free flour mix. Guarantee it’ll be just as delicious!
– Dark Rum: Rum lovers, I know you’re always looking for more ways to incorporate that mouth-watering goodness into your foods. Try spiced rum, coconut rum or even Jamaican rum and feel those island vibes!
– Shortening: If you’re looking for a healthier substitution for shortening, go for vegetable oil instead. This will give your cake that same tender crumb while being slightly less saturated.
So there you have it folks, next time you bake this delicious buttered rum pound cake recipe don’t be afraid to switch up a thing or two. Remember that good cooking is about creativity and having fun in the kitchen!
Serving and Pairing
Now that your Rum Pound Cake is perfectly baked, it is time to serve and savor its deliciousness. This cake is best enjoyed with a nice hot cup of tea or coffee, which will elevate the flavors of the cake. It can also be served as a light dessert after dinner.
To add an extra layer of decadence, top the cake with whipped cream and drizzle some additional rum glaze on top. You can also sprinkle some pecans or toasted coconut for some added crunch and texture.
As for pairing, this buttery pound cake recipe flavored with orange-vanilla and dark rum pairs well with bold strains of spiced rum such as Bacardi or Caribbean Rum. You can even try making a homemade rum sauce using Jamaican Rum to pair well with this warm cake.
For something non-alcoholic, you can also pair this cake with a glass of cold milk or fresh juice to balance out its sweetness.
Overall, the rum pound cake is a dessert that has a long history of pleasing palates, and it is a great treat to enjoy during any occasion.
Make-Ahead, Storing and Reheating
Now that you’ve made your delicious rum pound cake recipe, it’s time to think about storing it properly. This cake is perfect to prepare a day or two ahead of serving, as it only gets better with time.
To store the cake, wrap it tightly in plastic wrap and store at room temperature for up to 5 days. Do not refrigerate as this will dry out the cake. If you want to store the cake for longer than 5 days, wrap it tightly in plastic wrap and put it in the freezer. You can keep the cake frozen for up to 3 months.
When you’re ready to serve the cake, remove it from the freezer and let it defrost overnight in the refrigerator. Once the cake has thawed, prepare a simple glaze by mixing 1 cup of powdered sugar with a few teaspoons of milk or water until smooth. Drizzle over the top of the cake and serve.
If you have leftovers, you can reheat them in a microwave or oven. Simply slice the cake into individual servings and place on a microwave-safe plate. Microwave on high for 20-30 seconds, or until the cake is heated through. Alternatively, place slices on a baking sheet and bake at 350°F (180°C) for 10-15 minutes, or until warm.
Remember to always store this buttery pound cake at room temperature as refrigeration will dry out the sponge-like texture of this classic recipe flavored with orange-vanilla dark rum simple syrup.
Tips for Perfect Results
Now that you’ve familiarized yourself with the ingredients and steps in our Rum Pound Cake Recipe, I’m going to share a few tips to ensure that your cake comes out perfectly every time.
Firstly, it is essential that all of your ingredients are at room temperature before beginning. Room temperature eggs and butter mix together much more easily, creating a lighter and fluffier texture to your cake.
Secondly, go easy when it comes to greasing your pan. A light coating of butter or oil is enough to prevent your cake from sticking, but using too much can result in an oily cake.
Another important tip: don’t overmix your batter. Overmixing will cause the gluten in the flour to develop too much, resulting in a tougher cake. Mix just until everything is fully combined.
When measuring out your flour, make sure to use the spoon-and-level method. Using a measuring cup to scoop flour can result in a packed cup of flour, which will throw off the balance of other dry ingredients in the recipe.
Lastly, be patient when baking your rum pound cake – it’s a dense cake that requires a low and slow bake time. Resist the temptation to open the oven door during baking, as this can cause the cake to collapse or sink.
By following these simple tips for perfect results, you’ll have a tender, buttery pound cake that’s flavored with orange and vanilla extract and dark rum glaze – perfect for any occasion.
Bottom Line
So, if you’re looking for a buttery and tender pound cake that’s bursting with the rich and complex flavor of rum, then look no further than this Rum Pound Cake Recipe. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced bakers alike. Whether you serve it alone, with a dollop of whipped cream, or paired with your favorite fruit compote or ice cream, this cake is sure to become a new family favorite. Plus, the possibilities for variations are endless, so you can adjust the recipe to suit your personal tastes or preferences. Trust me, once you’ve tried this delectable buttery pound cake flavored with the sweet and bold taste of rum, you’ll be hooked! So why not try it out today?
Rum Pound Cake Recipe
Ingredients
- 1 cup butter
- 1/2 cup shortening
- 3 cups sugar
- 5 large eggs
- 3 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Rum Glaze
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1/4 cup rum
Instructions
- Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
- In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour and baking powder.
- In a small bowl, combine milk, rum and vanilla.
- Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
- Pour batter into prepared pan; sprinkle evenly with chopped pecans.
- Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
- Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
- Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
- Rum Glaze:
- In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.