Butter Rum Pound Cake

Butter, a classic ingredient in pound cake, contributes to the flavor and tender texture of this dense, rich dessert. Slices of leftover cake are good toasted and garnished with fresh fruit.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 30%
  • Fat: 8.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 39.6g
  • Fiber: 0.5g
  • Cholesterol: 55mg
  • Iron: 1mg
  • Sodium: 150mg
  • Calcium: 14mg

Ingredients

  • Cake:
  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup spiced rum (such as Captain Morgan's)
  • Glaze:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons spiced rum (such as Captain Morgan's)

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
  3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
  4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
  5. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.
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