Rum Glazed Pound Cake

Paul Raines


This is a recipe I found in an old family cookbook.... Just have fun with it. Measure and store the dry ingredients (flour, salt, baking powder) ahead of time in Ziploc plastic bag to shorten prep time.

★★★★★ 2 votes
8-12 Depends on size of slice :)
25 Min
55 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pound cake is anything but basic. Adding cream cheese makes the pound cake moist and even more delicious. Most of the ingredients in this recipe are staple pantry items. This pound cake will become your go-to recipe when you need a last minute dessert for a potluck, family party or if you get a craving for something sweet. The glaze on the top is on the thin side, but the flavors from the caramel frosting and rum soak beautifully into the cake.


1 c
butter (2 sticks), room temperature
2 c
8 oz
cream cheese, room temperature, can use whipped variety
1 tsp
vanilla extract
2 c
all purpose flour
1 Tbsp
baking powder
1 tsp


1/2 can(s)
caramel frosting
3/4 c


1PREHEAT oven to 350.
2Beat butter in large mixing bowl with electric mixer on medium speed 1 min. Gradually add sugar beating well until very light and fluffy (about 5 mins.) Add cream cheese and vanilla. Beat 1 min. Add eggs one at a time beating well after each egg.
3Combine flour, baking powder and salt. (This can be done ahead of time.) Gradually add flour mixture to butter mixture. Scrape side of bowl to make sure all ingredients are mixed together.
4Pour batter into greased and floured 12 cup Bundt cake pan.
5Bake until a toothpick inserted into cake comes out clean, about 50 - 52 minutes.
6Remove from oven and let cool for 5 mins on cooling rack. Invert onto cake plate.
7In small saucepan, over low heat, add frosting and rum stirring until combined. Remove from heat.
8Pour glaze over top of cooled cake... Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom