Butter Rum Pound Cake

READY IN: 1hr 15mins
Recipe by dicentra

Cooking Light Jan 2008.

Top Review by Kitchen__Princess

This recipe wasn't a huge hit, but maybe it's because it was different than the types of cakes I normally make and it just didn't suit our tastes. I have never made a rum cake, but there was definitely a strong rum taste in the glaze! Maybe it would have been better to make just a milk/sugar/vanilla glaze? The cake itself was ok, but again we didn't care much for the rum taste in it. I'm sure it would have been better with the suggestions made by the other reviewer to add banana (or some type of fruit) and cream. It was worth a shot trying, but now I know we don't enjoy rum cakes! Sorry I could not have rated this one higher!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
  3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
  4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  5. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
  6. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
  7. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

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