Best 4 Rum Pound Cake With Glaze Recipes

Indulge in the timeless classic of Rum Pound Cake, an exquisite treat that has captivated taste buds for generations. This delectable cake is a symphony of flavors, with a moist and tender crumb infused with the warmth of rum and the sweetness of vanilla. Each bite reveals a symphony of textures, from the delicate crumb to the crunchy pecans and the smooth glaze. This recipe collection offers a trio of variations to suit every palate: a classic Rum Pound Cake, a decadent Chocolate Rum Pound Cake, and a refreshing Lemon Rum Pound Cake. With step-by-step instructions and a wealth of tips, these recipes ensure a perfect cake every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave your kitchen smelling heavenly and your taste buds craving more.

Let's cook with our recipes!

GLAZED SPICED RUM POUND CAKES

Glazed Spiced Rum Pound Cakes image

My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 16

Ingredients

1 cup butter, softened
2 cups packed brown sugar
5 large eggs, room temperature
1/3 cup spiced rum
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 teaspoons water
2 teaspoons spiced rum
1/2 cup chopped pecans, toasted

Steps:

Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

RUM CAKE WITH A BUTTER RUM GLAZE

Rum Cake With a Butter Rum Glaze image

This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.

Provided by eavess

Categories Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

vegetable cooking spray, for misting the pan
1/2 cup finely chopped pecans (optional)
1 (18 1/4 ounce) package of regular yellow cake mix
1/4 cup half of a 3 . 4 ounce package vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (other brands of dark rum will work also)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons Bacardi dark rum

Steps:

Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
Pour batter into prepared cake pan and smooth the top with a spatula.
Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

Combine the raisins and rum in a small bowl and soak for several hours or overnight.
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE

Brown Sugar Pound Cake with rum sauce or glaze image

This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!

Provided by Ann Arber

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 cup butter, softened
2 cups dark brown sugar, packed
1 cup granulated sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoons vanilla
1/2 cup whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons rum or 1 tablespoon rum flavoring
1/3 cup butter
3 tablespoons canned evaporated milk
3/4 cup dark brown sugar (packed)
1 tablespoon rum flavoring

Steps:

Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
Add eggs one at a time, beating well after each.
Combine dry Add alternately with milk&vanilla starting adn ending with dry.
Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
Cool completely, remove from pan.
Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
Bring to a boil over medium heat, stirring occasionally.
Cover and continue to boil for 1 minute to wash crystals down side of pan.
Uncover and continue to boil for 3-4 minutes.
Let cool slightly.
Serve over slices of cake.
Rum Glaze Put all in a small heavy pan.
Let it cook, stirring occasionally til mixed well.
I let it cook a couple more minutes until it was thickened.
Pour over top of cake.

Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8

Tips:

Use high-quality ingredients, especially the rum. A good rum will give the cake a rich, flavorful taste.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and moist.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
Pour the batter into a greased and floured bundt pan. Bake the cake according to the recipe instructions, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before glazing.
To make the glaze, simply whisk together the powdered sugar, milk, and rum until smooth. Pour the glaze over the cooled cake and allow it to set before slicing and serving.

Conclusion:

Rum pound cake is a classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich, flavorful taste and moist texture, rum pound cake is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!