Butter Rum Pound Cake


3 cups all-purpose cake flour
1 1⁄2 cups granulated sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
4 large eggs, room temperature
2 cups unsalted butter, softened
3⁄4 cup dark rum
2 tsp vanilla extract
1 cup heavy or whipping cream
Rum Syrup (see below)
2 tbsp confectioners’ (icing) sugar


Preheat oven to 325°.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add eggs, butter, rum, and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Add cream and beat on low speed for 30 to 45 seconds, until just blended. Spread batter evenly in prepared bundt pan.

Bake in preheated oven for 65 to 75 minutes (about 1 1⁄2 hours in a light-colored pan) or until a piece of uncooked spaghetti inserted in the center comes out clean.

With cake still in the pan, poke holes in top with a piece of uncooked spaghetti, then pour half the syrup over top. Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack. Brush the remaining syrup all over warm cake until absorbed, then let cool completely. Just before serving, dust with confectioners’ sugar.

Rum Syrup:

1 cup granulated sugar
1/8 tsp salt
1/2 cup unsalted butter, cut into small pieces
1/2 cup dark rum

In a medium saucepan, combine sugar, salt, butter and rum. Bring to a boil over medium-high heat, stirring. Boil, stirring, for 3 minutes or until sugar is dissolved. Let cool for 5 minutes or until slightly thickened. Use while still warm.

*My note: Use cooking spray with flour. Do NOT spray with cooking oil and dust with flour. It will get gummy. Instead, grease with butter and dust with flour the old-school way.

From my kitchen!