RUM POUND CAKE RECIPE

Moist, Buttery & Boozy Perfection

There’s nothing quite like the rich aroma of rum-infused pound cake wafting from the oven. This Rum Pound Cake is tender, buttery, and subtly boozy, making it a showstopper for holidays, brunches, or festive gatherings. A classic Bundt-style cake gets a flavorful twist with rum, giving every slice a moist, slightly spiked finish that pairs beautifully with coffee, whipped cream, or fruit.

Whether you’re a seasoned baker or a beginner, this recipe is easy to follow, foolproof, and endlessly satisfying.

Why You’ll Love This Rum Pound Cake

Moist, dense crumb with tender slices
Rich buttery flavor complemented by aromatic rum
Elegant Bundt cake presentation
Perfect for gifting, holiday tables, or special desserts
Customizable with glazes, nuts, or dried fruit

Ingredients

Cake

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
6 large eggs, room temperature
½ cup whole milk
1 tsp vanilla extract
¼ cup dark rum
Optional: ½ cup chopped pecans or raisins

Rum Glaze (Optional)

½ cup powdered sugar
2–3 tbsp dark rum

How to Make Rum Pound Cake

1. Prep the Pan & Oven

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Flavorings

Beat in eggs one at a time, then add vanilla and dark rum. Mix until smooth.

5. Combine Wet & Dry Ingredients

Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined. If desired, fold in pecans or raisins.

6. Bake

Pour batter into prepared Bundt pan. Bake 75–85 minutes, until a toothpick inserted comes out clean.

7. Cool & Glaze

Cool in pan for 15 minutes, then invert onto a wire rack. For glaze, whisk powdered sugar and rum, then drizzle over cooled cake.

Tips for Perfect Rum Pound Cake

Use room-temperature ingredients for smooth batter and even rise.
Do not overmix after adding flour to keep crumb tender.
Tent cake with foil if it browns too fast.
For easy release, brush pan with butter and dust with flour.

Variations

Coconut Rum Pound Cake: Fold in ½ cup shredded coconut.
Rum Raisin Pound Cake: Soak raisins in rum for 15 minutes before adding.
Chocolate Rum Cake: Swirl in ½ cup melted chocolate for a boozy chocolate twist.

Serving Suggestions

Serve slices with whipped cream or ice cream
Pair with coffee, tea, or a glass of rum for extra indulgence
Perfect for holiday brunch or dessert tables

Storage

Room temperature: 4–5 days, covered
Refrigerator: Up to 7 days, wrapped tightly
Freezer: Wrap tightly; freeze up to 3 months

FAQs

Can I substitute rum with another liquor?
Yes—brandy or bourbon works beautifully, giving a slightly different flavor profile.

Can I make this in a loaf pan?
Yes. Bake at 350°F for 60–70 minutes, checking doneness with a toothpick.

Is this cake boozy?
It has a subtle rum flavor; adding glaze increases the rum taste.

Final Thoughts

This Rum Pound Cake is a classic dessert with a luxurious boozy twist. Moist, tender, and bursting with rum flavor, it’s perfect for holidays, celebrations, or a simple indulgent treat at home. With easy preparation and endless variations, it’s a recipe you’ll come back to again and again.

OTHER RECIPES

.... a nice pound cake recipe to try ! A great one !

POUND CAKE RECIPE INGREDIENTS

4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum

POUND CAKE RECIPE INSTRUCTIONS
Preheat oven to 350°F.

First of all grease and flour lightly a 10 inch tube or Bundt pan. And then mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
Next in the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
And then Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added.

The cake will be good, but not nearly as tender as it would be if the cake flour was used.

The pound cake recipe is ready...enjoy the cake ! Delicious !

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POUND CAKE RECIPES

RUM POUND CAKE