Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paula Deen's Rum Pound Cake Recipe
    Lost? Site Map

    Paula Deen's Rum Pound Cake

    Paula Deen's Rum Pound Cake. Photo by LuuvBunny

    1/1 Photo of Paula Deen's Rum Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    LuuvBunny's Note:

    This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Rum Glaze


    1. 1
      Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
    2. 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. 3
      In a medium bowl, combine flour and baking powder.
    4. 4
      In a small bowl, combine milk, rum and vanilla.
    5. 5
      Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
    6. 6
      Pour batter into prepared pan; sprinkle evenly with chopped pecans.
    7. 7
      Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
    8. 8
      Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
    9. 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. 10
      Rum Glaze:.
    11. 11
      In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

    Browse Our Top Low In... Recipes

    Ratings & Reviews:

    • on December 17, 2012


      This is a great recipe... only thing that surprised me a little was that there was no salt included. I'd definitely add a half teaspoon at least.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Paula Deen's Rum Pound Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 382.9
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 9.0 g
    Cholesterol 70.2 mg
    Sodium 128.8 mg
    Total Carbohydrate 48.1 g
    Dietary Fiber 0.7 g
    Sugars 33.9 g
    Protein 3.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites