This tender butter rum pound cake is very simple and tastes incredible! We add rum to our recipes in two ways! First, we added dark rum to the batter. Then, when the cake comes out of the oven, we brush it with a simple rum syrup. Very good!
This rum pound cake recipe is inspired by Caribbean rum cakes. I lived in the Cayman Islands for a few years as a kid and I remember my parents’ excitement about rum cakes! Now, I understand why. We fused the batter together, blending a mixture of orange, vanilla and dark rum that required a classic pound cake and increased it by 1000%. Then, once it comes out of the oven, we brush a simple rum syrup to add moisture and more flavor.
I love the slices of this pound cake with homemade whipped cream or coconut cream (very delicious). It’s also incredible when it’s served next to our simple berry fruit salad!
Key Ingredients
- Flour and baking powder: This recipe uses all-purpose flour to make a cake with the perfect texture. Baking powder ensures a good rise, so make sure you are fresh! Check the expiration date to make sure your cake rises as expected.
- sugar: Although this recipe uses granulated sugar, you can use brown sugar instead. Brown sugar may make the cake even more wet.
- egg: We use 3 eggs to create a rich texture that defines the pound cake. Substitute eggs are not recommended in this recipe.
- Cream and Butter: As a classic pound cake, this recipe includes plenty of butter and cream. These ingredients are key to incredible flavor and texture.
- spices: Cinnamon, cloves, orange zest and vanilla enhance the warmth of the rum, toast.
- rum: For this recipe, it is recommended to use deep rum as white rum lacks the same flavor depth. If you don’t have rum on hand, you can use rum extract. (Tips for the replacement amount are below the recipe.)
How to Make Rum Cake
This rum pound cake does not require any exquisite equipment. Simply make the cake batter into a bowl with a mixing and spatula. First stir together the dry ingredients.
Next, rub the orange peel into the sugar to form an orange sugar that can penetrate the entire batter while baking. Whisk the eggs and vanilla into orange sugar, then whisk the cream and rum.
To blend the batter together, stir everything thoroughly and add the melted butter. Pour the batter into a bread pan and bake!
Make rum syrup when the cake is baked. This is a simple mixture of heated water, sugar and rum. When the cake stands out from the oven, brush it with syrup.
A warm cake absorbs the flavor and moisture of the syrup, resulting in an incredibly moist cake. That’s what really makes this pound cake recipe on top.
Butter Rum Cake
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This rum pound cake is very simple. The cake itself is seasoned with orange, vanilla and dark rum. Just like when a cake stands out from the oven, we soak it in rum syrup. god. The rum used does need to be dark and strong or it will be lost.
To do this, we use 8½ x 4½ inch bread trays. If you are using a 9 by 5 inch pot, check the clever 5 minutes before the baking time described below.
1 bread, 8 slices
You will need
Pound Cake
8 tablespoons (115g) unsalted butter, melted and cooled
1 cup (175g) all-purpose flour
1¼ teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Pinch cloves
1 cup plus 3 tablespoons (240g) sugar
2 teaspoons orange peel
2 teaspoons vanilla extract
3 large eggs at room temperature
1/3 cup (80ml) heavy cream
1 tablespoon black rum
Rum Syrup
3 tablespoons water
2 tablespoons sugar
2 tablespoons black rum
direction
1Place the rack in the oven and heat it to 350°F (177°C). Butter and flour in 8½ x 4½ inch bread dish. Place the pan on an insulated baking sheet, or stack two regular baking sheets.
2Stir the flour, baking powder, salt, cinnamon and cloves together and set aside.
3In a large bowl, rub the sugar and orange peel together until the sugar is combined with the orange sugar. Whisk in eggs and herbs until combined, then in cream and rum.
4Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then divide the dry ingredients into 3 sections, stirring gently until it disappears and the batter is smooth.
5Fold the melted butter into 2 sections. The batter should be smooth and thick.
6Pour batter into the pan to smooth the top. Bake for 50 to 60 minutes, or until a knife inserted into the center of the cake is clean. The cake is made into rum syrup immediately after it enters the oven.
7After 30 minutes in the oven, check the color of the cake. If it looks too brown and too fast, cover it loosely with aluminum foil.
8Once the cake enters the oven, stir the water and sugar in a small pot over medium heat until the sugar melts and brings a boil. Remove the pan from the heat and stir the rum. Transfer the syrup to a heat-resistant bowl or cup and cool.
9Once the cake is finished, transfer the pan to a wire rack for cooling for 5 minutes. Remove the cake and place the right side of it on the rack. Place the rack on a baking sheet lined with parchment or foil.
10Use a toothpick or a skewer and poke the hole in the cake. Brush the cake with syrup. Do this slowly so the cake has a chance to absorb the syrup. Cool the cake to room temperature, slice it thinly, and serve.
Adam and Joanne’s Tips
- Rum Extract: Use 1/2 teaspoon rum extract per 1 tablespoon of deep rum.
- Dorie Greenspan’s Rum Vanilla Cake was inspired and tweaked. The recipe can be found in her incredible book: “Bake: From My Home to Yours” – we highly recommend it.
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
