Potent Rum Pound Cakes Recipe

Name: Potent Rum Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pecans; 1 1/2 cups butter, softened and divided; 1 (16 ounce) package light brown sugar; 3/4 cup sugar, divided; 4 eggs; 2/3 cup milk; 1/4 cup dark rum; 2 teaspoons vanilla; 2 1/2 cups flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons light rum; 2 tablespoons water

Servings: persons

1/2 cup chopped pecans
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup dark rum
2 teaspoons vanilla
2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons light rum
2 tablespoons water

1
Grease and flour two 9x5 loaf pans and sprinkle bottoms evenly with pecans.
2
Set aside.
3
Beat 1-1/4 cups butter at medium speed wtih an electric mixer about 2 minutes or until creamy.
4
Gradually add brown sugar and 1/4 cup white sugar, beating 5 to 7 minutes.
5
Add eggs, one at a time, beating until the yellow just disappears.
6
Combine milk, rum and vanilla.
7
Combine flour, baking powder and salt.
8
Add to butter mixture alternately with milk mixture~ beginning and ending with flour mixture.
9
Beat at low speed just until blended after each addition.
10
Pour batter evenly into pans.
11
Bake at 325 degrees for 50 to 55 minutes or until pick inserted in center comes out clean.
12
Cool in pans on wire rack 15 minutes.
13
Remove from pans.
14
Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, for 3 minutes.
15
Drizzle over warm cakes and cool completely on wire racks.

1394

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chopped pecans, 1 1/2 cups butter, softened and divided, 1 (16 ounce) package light brown sugar, 3/4 cup sugar, divided, and more.

Yes, Potent Rum Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potent Rum Pound Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions