Sour Cream Pound Cake With Rum Glaze Recipe

Name: Sour Cream Pound Cake With Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs dry breadcrumbs; 3 cups flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 c butter, softened; 2 c sugar; 3 eggs; 1/4 c milk; 1 Tbs dark rum/cognac; 2 tsp vanilla extract; 1 c sour cream; GLAZE; 1/2 c brown sugar; 2 Tbs dark rum/cognac; 2 Tbs water; 1 1/2 Tbs butter

Servings: persons

3 Tbs dry breadcrumbs
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 c sugar
3 eggs
1/4 c milk
1 Tbs dark rum/cognac
2 tsp vanilla extract
1 c sour cream
GLAZE
1/2 c brown sugar
2 Tbs dark rum/cognac
2 Tbs water
1 1/2 Tbs butter

1
350F.
2
Coat a tube pan with cooking spray, dust with breadcrumbs.
3
Combine flour, baking powder, baking soda and salt. Place butter and sugar in a large bowl, beat with mixer until light and fluffy. Add eggs, 1 at a time. Add milk, 1 Tbs rum and vanilla. Beating at low speed add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
4
Spoon batter into prepared pan. Bake at 350F for 1 hour or until ready. Cool in pan 10 min. Place a plate upside down on top of cake and invert onto plate. Pierce cake liberally with a wooden pick.
5
While cake bakes, prepare glaze. Combine brown sugar, 2 Tbs rum and water, bring to a boil, stirring until sugar dissolves. Add 1 1/2 Tbs butter. Drizzle half of warm glaze over warm cake. Allow to absorb. Drizzle the rest.

2034

kcal

Calories

Fat

278

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 3 Tbs dry breadcrumbs, 3 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and more.

Yes, Sour Cream Pound Cake With Rum Glaze 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!

Sour Cream Pound Cake With Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions