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rum glazed pound cake

(2 ratings)
BakerBuzz avatar
Blue Ribbon Recipe by
Paul Raines
@BakerBuzz
Cincinnati, OH

This is a recipe I found in an old family cookbook. Just have fun with it. Measure and store the dry ingredients (flour, salt, baking powder) ahead of time in a resealable plastic bag to shorten prep time.

Blue Ribbon Recipe

This rum glazed pound cake is anything but basic. The cake is buttery, rich, and tender. Adding cream cheese helps keep it moist. The glaze on the top is boozy, buttery, and rich. It's on the thinner side, but the flavors from the caramel frosting and rum soak beautifully into the cake.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For rum glazed pound cake

  • 1 c
    butter, room temperature
  • 2 c
    granulated sugar
  • 8 oz
    cream cheese, room temperature (can use whipped variety)
  • 1 tsp
    vanilla extract
  • 6 lg
    eggs
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • QUICK GLAZE RECIPE
  • 1/2 can
    caramel frosting
  • 1/2 c
    rum

How To Make rum glazed pound cake

  • Beat butter in a mixing bowl.
    1
    Preheat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium speed for 1 minute.
  • Gradually add sugar.
    2
    Gradually add sugar beating well until very light and fluffy; about 5 minutes.
  • Add cream cheese and vanilla extract.
    3
    Add cream cheese and vanilla extract. Beat for 1 minute.
  • Add eggs one at a time.
    4
    Add eggs one at a time beating well after each egg.
  • Combine flour, baking soda, and salt.
    5
    Combine flour, baking powder, and salt.
  • Gradually add flour to the butter.
    6
    Gradually add the flour mixture to the butter mixture.
  • Scrape the sides to make sure ingredients are combined.
    7
    Scrape the side of the bowl to make sure all ingredients are mixed.
  • Pour batter into a greased Bundt pan.
    8
    Pour batter into a greased and floured 12-cup Bundt cake pan.
  • Bake the Bundt cake.
    9
    Bake for 50 - 52 minutes or until a toothpick inserted into the cake comes out clean.
  • Let the cake cool.
    10
    Remove from oven and let cool for 5 minutes on cooling rack. Invert onto a cake plate.
  • Add frosting and rum to a saucepan.
    11
    In a small saucepan, over low heat, add frosting and rum stirring until combined.
  • Once melted, remove from the heat.
    12
    Once incorporated remove from heat.
  • Spoon the glaze over the cake.
    13
    Pour glaze over top of cooled cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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