Welcome to Day Two of the Twelve Days of Pound Cake Holiday Event!
Today’s cake is a childhood favorite of mine.
I grew up in the 80’s, Family. The rules were a bit different.
Every year, a couple of weeks before Christmas, a package would arrive at my house. You could smell it before you opened it and it always put my father right into the Christmas spirit.
In that box, under a layer or three of heavy duty tin foil and a double wrapping of Saran Wrap, was my aunt’s rum cake. The rum cake. The one that was supposed to be strictly forbidden for anyone who was less than double the drinking age. The cake that had essentially cured and preserved in rum for the two weeks before it even hit the First Class U.S. Postal Mail.
That rum cake. It was squishy and rummy and spicy and its arrival was always the unofficial start of the holidays. Thinking about that rum cake will forever make me nostalgic for those bitter cold Midwestern holiday seasons of my youth.
So, of course I had to add a rum cake to the lineup.
About this Butter Rum Pound Cake
This recipe, as written, isn’t nearly as rummy as my aunt’s recipe, though you can definitely increase or decrease the rum to your liking. There are instructions in the recipe that should get you to the ::chef’s kiss:: rum flavor of your choice.
Within reason, folks. You can increase the rum within reason.
This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE?
If rum cake is a must-have for you during the holidays, then this rum cake recipe is perfect for you.
Beginners Start Here
If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!
- Meet Your Kitchen BFF–Your Digital Kitchen Scale!
- Technique Tips for the Best Pound Cakes (& Big News!)
- How to Cream Butter and Sugar (With New Video!)
- Baking 101: How to Measure Ingredients
- The Best Tools for Perfect Pound Cakes
- Knowing When to Stop a Technique
These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!
Important Tools Used in this Recipe:
There are some products that I use and love on a regular basis. They’re especially useful for the pound cakes that are featured in this event. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**
If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!
- Oven Thermometer
- Digital Food Scale
- KitchenAid Hand Mixer
- KitchenAid Stand Mixer (not an affiliate link)
- Nordic Ware Elegant Party Bundt Pan
- Stainless Steel Mixing Bowl Set
- OXO Spatula Set
And now…the Butter Rum Pound Cake recipe of your dreams awaits!Print
This rum cake really took me home, Family. It was a delight to develop this beautiful cake for you all. I hope you make lots of memories as you make and eat this cake this holiday season.
See you on Day Three!
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