Rum Pound Cake Recipe

Name: Rum Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter (no substitute); 3 cups sugar; 1/2 pint sour cream; 6 eggs; 3 cups plain flour; 1/4 teaspoon baking soda; 2 tablespoons rum flavoring or 4 tablespoons light rum; Icing; 1/2 cup butter or 1/2 cup margarine; 1 box confectioners' sugar; 1 egg white; almond flavoring

Servings: persons

1 cup butter (no substitute)
3 cups sugar
1/2 pint sour cream
6 eggs
3 cups plain flour
1/4 teaspoon baking soda
2 tablespoons rum flavoring or 4 tablespoons light rum
Icing
1/2 cup butter or 1/2 cup margarine
1 box confectioners' sugar
1 egg white
almond flavoring

1
Cream together butter and sugar until light and fluffy.
2
Add sour cream all at one time.
3
Then add eggs, one at a time, and beat well after each.
4
Sift flour and soda together and gradually add to batter.
5
When all ingredients are well blended, add flavoring.
6
Pour into a well-greased and floured tube pan.
7
Bake at 325 for 1 to 1 1/4 hours.
8
If desired add icing to cooled cake.
9
Icing directions; Beat softened butter with other ingredients.
10
Pour on cold cake.
11
Cake is very moist and keeps well.

1890

kcal

Calories

Fat

247

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.

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

You need 12 ingredients. The key ingredients include: 1 cup butter (no substitute), 3 cups sugar, 1/2 pint sour cream, 6 eggs, and more.

Yes, Rum 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 Pound Cake

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