Rum Pound Cake

By Chef Megan Joy / December 21, 2014

I bake cake nearly every week, several times per week. So it’s safe to say that given the choice, I often choose other desserts to eat over cake. This recipe totally surprised me- after tasting it, I kept reaching for more. That’s saying a lot!

But honestly, who can resist perfect pound cake? And when wrapped well, it seems to only get better with age. If you’re looking for homemade¬†gift ideas, this a good contender. Bake the whole cake for a hostess gift, or divide the batter into smaller loaf pans for multiple gifts. I bake cakes like this the evening before, so that it can sit overnight and get better (they seem to grow moister and develop a stronger flavor).

The rum adds just the right holiday touch, although I have to confess- not much of a rum fan, I totally substituted whiskey!

Enjoy this one, it’s a keeper.

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How to make this high altitude adjusted recipe:

Rum Pound Cake
Adapted from The Pastry Queen Christmas by Rebecca Rather

Rum Pound Cake
Recipe type: High Altitude Baking
 
Ingredients
  • CAKE:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • ½ cup dark rum (or whiskey)
  • GLAZE:
  • ¼ cup (1/2 stick) unsalted butter
  • ¼ cup water
  • ½ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup dark rum (or whiskey!)
Instructions
  1. Preheat your oven to 350 F.
  2. Generously coat a 10-cup tube or bundt cake pan with baking spray.
  3. Cream the butter and sugar until very light, fluffy, and creamy.
  4. Beat in the eggs, one at a time, mixing until blended before adding the next.
  5. Combine the flour, baking powder, and salt; add alternately with the sour cream. Mix until just combined. Scrape the bottom and sides of the mixer bowl and mix briefly one last time.
  6. Stir in the vanilla and rum.
  7. Scoop the batter into the prepared pan and bake for about an hour, until the edges are golden and the top of the cake is cracked and firm (when lightly touched it springs back, rather than sinking in).
  8. Let the cake cool at least 15 minutes before inverting it from the pan.
  9. While the cake cools, make the glaze: In a saucepan, combine the butter, water, sugar, lemon juice, and rum over medium heat to melt the butter.
  10. Boil the sauce for 1 minute.
  11. Poke holes in the top of the cake with a skewer or toothpick, pour the glaze over. Let cool for at least an hour before devouring.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase sugar to 2 1/2 cups, baking powder to 1 teaspoon, and sour cream to 2/3 cup. Baking times may vary slightly.

About the author

Chef Megan Joy

4comments
julie - December 25, 2014

Making another one of your recipes today. The cookies that I made turned out although not crispy, but kind of chewy. Can I add walnuts to this recipe? I really like my rum cake to have nuts. Let me know! Merry Christmas from Breckenridge, Colorado!

Reply
    Chef Megan Joy - December 26, 2014

    Hi Julie, if your sugar cookies came out chewy, just bake them a little longer next time. You can definitely add nuts to the rum cake recipe. Happy baking!

    Reply
Lynn - October 28, 2015

Can this be made without the alcohol? What would you substitute for the rum or whisky?

Reply
    Chef Megan Joy - October 30, 2015

    Hi Lynn, if you’re seeking to keep the recipe alcohol free, substitute heavy cream or milk in place of the rum or whiskey.

    Reply
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