Butter Rum Pound Cake Recipe  Butter Rum Pound Cake Recipe 6022 butter rum pound cake recipe

Butter Rum Pound Cake Recipe

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recipe image  Butter Rum Pound Cake Recipe f9542f28a8db8c2e9489c162b69d37e2 l


  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 clear eggs
  • 3 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 cup complete milk
  • 1/4 cup gloomy rum (you might perchance well presumably substitute this with milk+ additional vanilla if no longer utilizing rum)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (elective, nonetheless if no longer icing this cake, the pecans form of crystalize with the glaze, luscious!)
  • Rum glaze
  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 cup water
  • 1/4 cup rum (or you might perchance well presumably utilize moderately additional water and a few vanilla)


  1. Preheat oven to 325°F Grease 29×13″pans(or complete 12-cup tube pan) .
  2. In a clear bowl, beat butter and shortening at medium-excessive tempo with an electrical mixer till creamy. Continuously add sugar, beating till fluffy. Add eggs, one after the other, beating properly after every addition.
  3. In a medium bowl, mix flour and baking powder.
  4. In a minute bowl, mix milk, rum and vanilla.
  5. Continuously add flour combination to butter combination, alternately with milk combination, starting up and ending with flour combination, beating properly after every addition.
  6. Pour batter into ready pan; sprinkle evenly with chopped pecans.
  7. Bake 30-40 minutes (1 hour and 10-Quarter-hour if in tube pan) or till toothpick inserted into heart comes properly-organized.
  8. Pierce high of muffins 10-15 times with a thin skewer. Pour Rum Glaze over scorching cake.
  9. Let cake frigid in pan for Quarter-hour. Grasp away from pan, invert onto wire rack and let frigid entirely. Attend cake pecan side up.
  10. In a medium saucepan, mix all components. Elevate to a boil over medium warmth, stirring till sugar is dissolved

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