BUTTER POUND CAKE RECIPE: Butter Rum Pound Cake Recipe

Butter Rum Pound Cake – Rich, Moist & Classic Recipe

Bake a rich butter rum pound cake with deep flavor and moist crumb. Classic from-scratch recipe perfect for holidays or dessert.

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Introduction

This Butter Rum Pound Cake is indulgent, moist, and infused with warm rum flavor and rich butteriness. A timeless dessert with bakery-quality texture, this cake is perfect for holidays, special occasions, or whenever you want a truly memorable pound cake with depth and character.

Why This Butter Rum Pound Cake Is Exceptional

Rich butter flavor with smooth rum warmth
Dense yet tender pound cake crumb
Perfect balance of sweetness and depth
Stays moist for days
Slices cleanly for beautiful presentation

Ingredients for Butter Rum Pound Cake

You’ll Need (10–12 slices)

1 cup (226 g) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 tbsp dark rum
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk, room temperature

Tip: Dark rum provides deeper flavor, but light rum works as well.

How to Make Butter Rum Pound Cake

Step-by-Step Instructions

Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in rum and vanilla extract.
Whisk flour, baking powder, and salt in a separate bowl.
Add dry ingredients alternately with milk, beginning and ending with flour.
Pour batter into prepared pan and smooth the top.
Bake 70–80 minutes, until a toothpick inserted comes out clean.
Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Optional Butter Rum Glaze

For extra richness, brush the warm cake with a simple butter rum glaze.

Glaze Ingredients:

¼ cup unsalted butter
½ cup brown sugar
2 tbsp rum
2 tbsp heavy cream

Simmer ingredients for 2–3 minutes and brush over warm cake.

Pro Tips for Perfect Rum Pound Cake

Use room-temperature ingredients for smooth batter
Do not overmix once flour is added
Tent loosely with foil if top browns too quickly
Rum flavor deepens after resting overnight

Variations & Flavor Add-Ins

Spiced Rum Pound Cake: Add ½ tsp nutmeg or cinnamon
Nutty Rum Cake: Fold in toasted pecans or walnuts
Coconut Rum Cake: Replace milk with coconut milk
Alcohol-Free Version: Use rum extract instead

What to Serve with Butter Rum Pound Cake

Storage & Freezing

Room temperature (wrapped): up to 4 days
Refrigerated: up to 7 days
Freeze (wrapped tightly): up to 2 months

Frequently Asked Questions

Does the alcohol bake out?
Most alcohol evaporates during baking, leaving rich flavor.

Can I make this ahead of time?
Yes—flavor improves after 24 hours.

Why did my cake crack on top?
A cracked top is normal and classic for pound cakes.

Final Thoughts

Butter Rum Pound Cake is a luxurious twist on a classic dessert. With its rich aroma, moist crumb, and deep flavor, this cake is perfect for celebrations or whenever you want a show-stopping homemade treat.

OTHER RECIPES

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 (you could replace this with milk+ extra vanilla if not using 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 (Or you can use a little extra water and some vanilla)

INSTRUCTIONS

1. Preheat oven to 325°F Grease 29x13"pans(or entire 12-cup tube pan) .

2. 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.

3. In a medium bowl, combine flour and baking powder.

4. In a small bowl, combine milk, rum and vanilla.

5. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.

6. Pour batter into prepared pan; sprinkle evenly with chopped pecans.

7. Bake 30-40 minutes (1 hour and 10-15 minutes if in tube pan) or until toothpick inserted into center comes clean.

8. Pierce top of cakes 10-15 times with a thin skewer. Pour Rum Glaze over hot cake.

9. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

10.

Rum Glaze:

11. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved. The butter pound cake recipe is ready...enjoy the cake ! Nice one !

butter-pound-cake-recipe

VIDEO:

Butter Rum Pound Cake Recipe