When you get the craving for some cake, you absolutely can’t ignore it; it must be satisfied! Once you taste this Glazed Rum Pound Cake, it’ll be the only kind of cake you’ll be craving! Each moist slice will deliver lovely, sweet-and-spicy flavors that will just flourish on your tastebuds. And that rich and creamy glaze, with a little spike from the spiced rum, smothered on top with a sprinkle of salty pecans always hits the spot. You’ll never have to long for a good slice of good cake again, because this Glazed Rum Pound Cake has got you covered!

image 15055


For the cake:

  • 1 cup butter, softened
  • 2 cups brown sugar, packed
  • 5 large eggs, room temperature
  • 1/3 cup spiced rum
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk

For the glaze:

  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 2 teaspoons water
  • 2 teaspoons spiced rum
  • 1/2 cup pecans, toasted and chopped
image 15058


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease two 9×5-inch loaf pans.

Step 3 –In a large bowl, use an electric hand mixer to cream 1 cup of the softened butter and the brown sugar together until light and fluffy, about 5-7 minutes.

Step 4 –Add the eggs, one at a time, to the butter mixture and beat after each addition.

Step 5 –Beat 1/3 cup of the rum and the vanilla extract into the butter mixture.

Step 6 –In another bowl, whisk the flour, the baking powder, the baking soda, and the salt together.

Also Read:  Saddle Salad

Step 7 –Alternate adding the flour mixture and the milk to the butter mixture, beating well after each addition.

Step 8 –Spoon the batter evenly into the two prepared loaf pans.

Step 9 –Bake the cakes until a toothpick inserted into the center of each comes out clean, about 45-50 minutes.

Step 10 –Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to finish cooling.

Step 11 –While the cakes are cooling, in a small saucepan over medium heat, combine the sugar, the remaining cubed butter, the water, and the remaining rum and bring to a boil.

Step 12 –Transfer the saucepan from the heat and drizzle the glaze over the warm cakes.

Step 13 –Sprinkle the cakes with the toasted pecans.

Step 14 –Let the cakes cool completely on the wire rack.

Step 15 –Slice and serve.