Recipe by Jessica
"Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired."
Watch video tips and tricks
3 1/2 cups
3 3/4 cups
This recipe is out-of-this-world. I made it in indivdual mini-bundts to give as gifts. It made 12 mini cakes that are so wonderfully moist and delicious that I am confident they will be a hit with all who receive them. This recipe is a real keeper and thanks Jessica for sharing.
I didn't notice until later that this recipe didn't call for salt and it ended up very bland. Probably ok if you bake with salted butter or with addition of salt. I did add a little salt to glaze to try and make it up, but this really didn't help
This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.
This is a very moist and tasty pound cake. I added four tablespoons of rum instead of five and it was still very tasty. I served it with a scoop of peppermint ice cream and got WOW'S from everyone!
This was a great and simple recipe. I did not have a bundt pan or pound cake loaf pan, but I was able to make this into a single-layer cake using a 9x13 pyrex pan lined with foil. The rum sauce was awesome and everyone commented on how moist the cake was. I will make this again!
Very easy to make - a beautifully moist cake - loved it!
Really good recipe! Cake was absolutely delicious, moist, and spongy, and is even better with the little moist layer the booze-sugar liquid provides. I used amaretto for the soaking ingredient. It only sank down about 1 cm though, although company came and had to serve it quickly. I also used ~1.5 tsp "vanilla sugar" instead of extract, bceause they don't have vanilla extract where i live.
This is the best cake recipe ever! I've been using it since 2010 and it's a big hit whenever I make it! It's so moist and spongy. I don't change a thing on this recipe! The best thing to do is let the rum sink in overnight before flipping it. It gives it an even better taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Pound Cake with Rum Topping
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 296
** Calories from Fat: 113
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A yummy, rummy Bundt cake with a simple butter-rum glaze.
See how to make a moist, delicious pistachio cake.
Make this classic holiday treat using leftover brownies!