- Rum (2 tbsp, for the batter and drizzling over the top)
- Buttermilk (3/4 cup)
- Glaze Ingredients:
- Powdered sugar (1 1/2 cups)
- Butter (3 tbsp, softened)
- Liqueur (1/4 cup) – Use buttered rum or any other flavored liqueur
- Milk (1-2 tbsp, as needed for consistency)
- Rum extract (optional, a few drops to enhance the flavor)
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Steps
### Buttered Rum Pound Cake with Glaze Recipe
#### Introduction to Buttered Rum Pound Cake with Glaze
Buttered Rum Pound Cake is a rich, buttery cake infused with the warm flavors of rum that pairs perfectly with a luscious glaze. Perfect for special occasions or simple celebrations, this cake can be enjoyed any time of the year. Whether you're looking for a classic dessert or want to add an extra layer of sophistication to your baking repertoire, this recipe will not disappoint.
#### Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup light brown sugar
- 1 tablespoon rum
- 1/2 cup water
#### For the Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon rum
- A few drops of vanilla extract (optional)
#### Steps to Make Buttered Rum Pound Cake with Glaze
##### Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. This prevents the cake from sticking and ensures an easy unmolding.
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##### Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy for about 5 minutes.
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##### Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
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##### Step 5: Incorporate Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with small amounts of water until fully incorporated.
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##### Step 6: Add Rum and Brown Sugar
Stir in the rum and brown sugar. Mix well until smooth.
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##### Step 7: Pour into Pan and Bake
Pour the batter into your prepared pan. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
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##### Step 8: Cool and Apply Glaze
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. While still warm, make small cuts on top of the cake with a sharp knife or skewer.
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##### Step 9: Make and Apply Glaze
For the glaze, mix powdered sugar, rum, and vanilla extract (if using) in a bowl until smooth. Drizzle the glaze over the cake through the cuts you made earlier.
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#### Serving Suggestions
Serve this Buttered Rum Pound Cake with Glaze either warm or at room temperature. Pair it with a cup of coffee or tea for an indulgent afternoon treat or cut into slices and serve during a party.