Rum Pound Cake Is Buttery, Boozy & Built For Holiday Entertaining
Yields: 12 servings
Prep Time: 25 mins
Total Time: 1 hour 45 mins
Ingredients
Cake
Nonstick baking spray
2 c.
(240 g.) all-purpose flour
1 1/2 tsp.
baking powder
1 tsp.
kosher salt
1 c.
(2 sticks) unsalted butter, softened
1 c.
(200 g.) granulated sugar
3
large eggs
1/2 c.
sour cream
1/3 c.
dark rum
1
(3.4-oz.) pkg. instant vanilla pudding
1 tsp.
pure vanilla extract
Glaze
1/3 c.
whole raw pecans or walnuts
2/3 c.
(132 g.) granulated sugar
1/4 c.
(1/2 stick) unsalted butter
1/2 c.
dark rum, divided
Kosher salt
Directions
Cake
Arrange rack in center of oven; preheat to 350°. Grease a 9" x 5" loaf pan with baking spray. In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in sour cream, rum, vanilla pudding, and vanilla extract until combined. Add dry ingredients and beat on low speed until no dry streaks remain. Transfer batter into prepared pan; smooth top.
Bake cake until a tester into the center comes out clean, 65 to 70 minutes. Remove from loaf pan and transfer to a wire rack. Let cool. Leave oven on.
Glaze
Arrange nuts in a single layer on an unlined baking sheet. Bake until toasted and fragrant, 5 to 7 minutes. Transfer to a cutting board, let cool slightly, then finely chop.
In a medium pot over medium-low heat, bring sugar, butter, 1/4 c. rum, and a pinch of salt to a boil. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat, then stir in remaining 1/4 c. rum and chopped nuts.
While cake is still warm, poke holes all over the top with a toothpick, then brush glaze over cake. Let glaze soak in. Repeat until you’ve used all of the glaze.
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