Butter rum pound cake

Butter Pecan Rum Cake is a rich butter cake topped with chopped pecans and soaked in a decadent rum butter glaze.

This rum pound cake is very simple to make. The cake itself is flavored with orange, vanilla and dark rum. Just as the cake comes out of the oven, we drench it with rum syrup. Divine. The rum used really needs to be dark and strong otherwise it gets lost. We use an 8 ½ by 4 ½ inch loaf pan for this. If you are using a 9 by 5-inch pan, check for doneness 5 minutes before the baking time stated below.

Last weekend we had an impromptu afternoon play date with some friends and their daughter. We scheduled the date for 4:00 PM so that ther...

Paula Dean’s Butter Rum Pound Cake recipe is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

Rum Cake Recipe ~ made from scratch, with rum baked into a delicious yellow bundt cake and drizzled with a butter-rum sauce

classic butter rum cake

Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.

This beautifully rummy cake always reminds me of the start of the holiday season. The rum levels can be customized to your taste as well, though as written, the balance between butter and rum is perfection!

A sweet & nutty treat!

This classic rum cake is made from scratch and soaked in a delicious rum butter sauce. It's tender, flavorful and the perfect homemade version of the famous Bacardi rum cake!