Rum Pound Cake
A rich, moist rum pound cake with buttery flavor and subtle rum aroma, perfect for gatherings and dessert lovers seeking classic indulgence.
Ingredients
Instructions
- Cream the butter and Crisco together until smooth and fluffy.
- Add the sugar gradually and beat well.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the sifted flour, baking powder, and salt, mixing well.
- Stir in the milk and rum flavoring until the batter is smooth.
- Pour the batter into a greased and lined tube pan.
- Bake at 325°F (163°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. You can substitute the rum flavoring with real rum for a more authentic taste. If you prefer a different flavor, consider adding vanilla extract or almond extract instead. Be cautious not to overmix once the flour is added, as this can lead to a denser cake.
Serving Suggestions
This Rum Pound Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, consider serving it alongside a Strawberry Pineapple Salad. It also makes a great dessert for gatherings or a sweet treat with coffee.
Storage & Reheating
Store leftover Rum Pound Cake in an airtight container at room temperature for up to 4 days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to reheat it, a brief time in the microwave or a warm oven can restore its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Rum Pound Cake contains roughly 1510 calories, with 24g protein, 204g carbohydrates, and 66g fat. It is an excellent source of iron (58% of the Daily Value), protein (48% of the Daily Value), and calcium (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2407mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for this Rum Pound Cake, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's density and flavor significantly.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much leavening agent. Ensure your oven is calibrated correctly, and avoid opening the oven door during baking. If the cake sinks, it might still be edible; just serve it with toppings to mask the appearance.
Can I freeze this cake?
Yes, you can freeze Rum Pound Cake! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).