Rum Pound Cake

Rum Pound Cake Recipe

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Linda Cobb


It's all in the glaze!


★★★★★ 1 vote

15 Min
1 Hr 20 Min


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2 stick
butter, softened
1/4 c
3 c
5 large
3 1/2 c
all purpose flour
1/2 tsp
1 tsp
baking powder
1 c
1 tsp
pure vanilla extract


1/2 stick
2 c
confectioners' sugar
2 Tbsp
1/4 c
dark rum

How to Make Rum Pound Cake


  • 1Do NOT preheat oven. Cream the butter and shortening together.
  • 2Add the sugar and beat until light and fluffy.
  • 3Beat in the eggs, one at a time, beating for about a minute after each egg.
  • 4Sift together flour, salt and baking powder.
  • 5Add the dry ingredients, a third at a time, to the creamed mixture, alternating with the milk.
  • 6Add the vanilla extract.
  • 7Pour into a greased and floured 10 inch tube pan.
  • 8Place in a cold oven. Set the temperature at 325 degrees and bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
  • 9For the glaze, place butter and water in a saucepan and heat until the butter melts. Add the sugar and stir while cooking for about 2 minutes. Remove from the heat, add the rum, and spoon over the hot cake while it is still in the pan.

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About Rum Pound Cake

Course/Dish: Cakes

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