Sour Cream Rum Pound Cake And Icing
A rich, moist pound cake infused with rum and sour cream, topped with a flavorful rum butter icing—perfect for celebrations or indulgent afternoons.
Ingredients
Instructions
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Add vanilla extract, rum extract, and salt, mixing well.
- Alternate adding flour and sour cream, starting and ending with flour, mixing after each addition.
- Pour batter into a prepared loaf pan and bake at 325°F for 1 hour 10 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Ice the cooled cake with Rum Butter Icing.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of the stick butter and Crisco combination. You can substitute the rum extract with actual rum for a more pronounced taste, but reduce the overall liquid slightly. If you prefer a lighter texture, try sifting the cake flour before measuring. Be sure to mix well between each addition for a fluffy end result.
Serving Suggestions
Serve slices of this Sour Cream Rum Pound Cake alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an extra touch, drizzle a simple Rum Butter Icing on top. To explore more American recipes, check out variations of this cake or similar desserts.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you want to keep it longer, freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Rum Pound Cake And Icing contains roughly 720 calories, with 3g protein, 28g carbohydrates, and 60g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 619mg per serving (27% 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 cake flour is recommended for its fine texture, you can substitute all-purpose flour in a pinch. However, the cake may be denser. If using all-purpose flour, consider adding an extra tablespoon to retain a lighter texture.
Is it necessary to use both butter and Crisco?
Using both creates a balance of flavor and texture; the butter adds richness while the Crisco helps keep the cake moist. However, you can use just butter for a richer flavor, but be aware it may affect the cake's moisture.
How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time. Remember, ovens may vary, so keep an eye on it as it approaches the 1-hour mark.
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).