Rum Pound Cake

Rum Pound Cake

Rum Pound Cake

I discovered this recipe for a deliciously moist pound cake years ago in a cookbook. This is by far our family’s favorite pound cake. If you have a stand mixer, I suggest using that as batter is thick. I added the topping recipe to it, though I don’t always make the topping. The cake is wonderful just plain or you can sprinkle it with 10X sugar or add other fruits or ice cream. 

Rum Pound Cake

  • 3 cups sifted flour
  • 1/2 tsp baking soda
  • 1 cup softened butter
  • 3 cups sugar
  • 5 large eggs
  • 1 cup sour cream
  • 3 TBS dark rum

Sift flour and baking soda together. In a separate bowl, cream butter until smooth. Add sugar gradually, beating well. Add eggs, one at a time and continue beating until batter is light and fluffy. Add dry ingredients alternatively with sour cream and rum, beginning and ending with dry ingredients. Stir until well blended after each addition. Spoon batter into a greased and floured 10 inch tube pan (I use a bundt pan). Bake at 300 degrees for an hour to an hour and a half or until tester comes out clean. Cool in pan for 10 minutes. Then remove from pan onto a cooling rack to cool completely before serving.

Peach Topping for Rum Cake (optional)

  • 2 21 ounce cans peach pie filling
  • 3 TBS dark rum
  • 1 tsp cinnamon

Heat all ingredients in a saucepan until hot, but not boiling. Serve warm over pound cake.


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