Best 16 Rum Pound Cake Recipes

BUTTER-RUM POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

RUM-RAISIN POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
• Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
• Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

RUM-PINEAPPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
• Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
• Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
• Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

BUTTER RUM POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
• In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE

Steps:

• In a small saucepan whisk together rum, honey, orange juice and cinnamon.
• Simmer over medium heat 3-5 minutes, until thick and syrupy.
• Remove from heat and let cool slightly.
• Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• Brush the pineapple wedges with the glaze and place on tray.
• Brush melted butter over each side of pound cake slices.
• Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

RUM RAISIN POUND CAKE

Steps:

• Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
• To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
• Spread them out over several layers of paper towels and dry thoroughly.
• Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
• Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
• Soften on low speed.
• Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
• Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
• Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
• Blend in the vanilla.
• Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
• Remove bowl from mixer and fold in raisins with a rubber spatula.
• Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
• Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
• Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
• Turn cake top side up onto a second cake rack to cool at room temperature.
• Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
• Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
• Wrap the cloth over the cake by lifting the ends and bringing them to the center.
• Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
• The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
• It is not necessary to remoisten the cheesecloth after the second day.
• Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

GRILLED BUTTER-RUM POUND CAKE

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
• Cut frozen pound cake into 8 slices. On each side, sprinkle with rum, spread with butter and press almonds onto butter. Place cake slices on grilling screen.
• Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.

BUTTER RUM POUND CAKE

Steps:

• Preheat oven to 350°.
• To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
• 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.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• 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.
• 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.
• To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

EGGNOG POUND CAKE WITH RUM GLAZE

Steps:

• 1. Preheat oven to 325°F. Grease and flour a 9-inch Bundt pan. In a small bowl, soak currents in rum for at least 15 minutes.
• 2. Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
• 3. In a mixing bowl, beat butter with oil on medium speed for 30 seconds. Add sugar and beat for 5 minutes on medium speed. Add eggs one at a time, beating 30 seconds after each addition. Scrape sides of bowl.
• 4. Then, with mixer on low speed, alternately beat in eggnog and flour mixture. When well mixed, fold in the currents and rum. Spread mixture in prepared Bundt pan.
• 5. Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
• 6. While cake is cooling, combine the glaze ingredients. Turn the cake out onto serving platter. Use a pastry brush to spread glaze on warm cake. Allow to cool completely before serving.

RUM PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Prepare bundt pan with cooking spray. Sprinkle nuts in bottom of cake pan. Mix cake ingredients together. Pour batter over nuts. Bake one hour. Cool and invert onto serving plate.
• 2. Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
• 3. Prick holes in top of cake with fork. Drizzle and smoothe glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

BUTTER-RUM POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

BUTTER-RUM POUND CAKE

Steps:

• 1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan. 2. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours. 3. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

GRILLED BUTTER-RUM POUND CAKE

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
• Cut frozen pound cake into 8 slices. On each side, sprinkle with rum, spread with butter and press almonds onto butter. Place cake slices on grilling screen.
• Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.

BUTTERMILK RUM POUND CAKE RECIPE - (4.5/5)

Steps:

• Cake: Combine butter and sugar and beat well. Add flavorings and eggs, blend well. Add flour and all remaining ingredients, blend at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 F for one hour or until toothpick inserted in center comes out clean. Invert cake onto serving plate and allow to cool completely. Sprinkle either with powdered sugar Or Butter Rum Sauce. Butter Rum Sauce: In a small saucepan, combine all sauce ingredients. Cook over low heat, stirring occasionally, until butter melts. Do not boil. With a long-tined fork, pierce cake 10-12 times. Slowly pour hot sauce over warm cake.

POUND CAKE WITH RUM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.