Rum Nut Pound Cake Recipe

Name: Rum Nut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 1/2 c. (3 sticks) butter, softened; 1 box (1 lb.) light brown sugar; 1 c. white granulated sugar; 5 large eggs (room temperature); 3/4 c. milk; 1/4 c. rum; 2 tsp. vanilla extract; 1 c. chopped nuts

Servings: persons

3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. (3 sticks) butter, softened
1 box (1 lb.) light brown sugar
1 c. white granulated sugar
5 large eggs (room temperature)
3/4 c. milk
1/4 c. rum
2 tsp. vanilla extract
1 c. chopped nuts

1
Sift flour, baking powder and salt together; set aside.
2
Beat butter until light.
3
Gradually add sugars and continue beating until very light and fluffy.
4
Beat in eggs, one at a time, beating well after each addition.
5
Combine rum, milk and vanilla.
6
Add to batter, alternating with dry ingredients.
7
Fold in nuts.
8
Bake at 325u00b0 for 1 1/2 hours.

1842

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 1/2 c. (3 sticks) butter, softened, and more.

Yes, Rum Nut Pound Cake 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.

Rum Nut Pound Cake

How did you like this recipe?

Frequently Asked Questions