Rum Pound Cake

Recipe by LuuvBunny
READY IN: 1hr 30mins




  • Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
  • 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.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, rum and vanilla.
  • Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  • Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  • Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
  • Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
  • Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  • Rum Glaze:
  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.