Butterscotch Rum Pound Cake Recipe - Allrecipes.com
Butterscotch Rum Pound Cake Recipe
  • READY IN ABOUT hrs

Butterscotch Rum Pound Cake

Recipe by  

"A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake."

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Original recipe makes 1 - 10 inch Bundt pan Change Servings
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Directions

  1. PREHEAT oven to 350 degrees F. Grease 10-inch Bundt pan. MICROWAVE 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  2. COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared Bundt pan.
  3. BAKE for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
  4. MICROWAVE remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Jan 03, 2004

My mom asked me to bring desserts for Thanksgiving this year (this is the first year in several my husband and I haven't done it with his family), so I'm thinking this cake looks really wonderful. I'm just wondering if I could use rum extract instead of the rum in the cake. Any feedback would be greatly appreciated! :)

 
Jan 03, 2004

Yummy! Not really pound cake, more of a Bundt cake, but still great. My only issue is that it fell apart when I unmolded it - make sure you cool it completely before removing it from the pan.

 

34 Ratings

Oct 18, 2004

I really liked that recipe. The cake was moist and full of flavor. I had to lower the temperature of my oven b/c after the first 30 mins, the crust started to be really dark and hard. I omitted the butterscotch glaze and went with a Rum glaze instead. What can I say, I am a lushie ;)

 
Jan 03, 2004

This was my first time baking and this was fairly easy. Melting the butterscotch morsels turned out to be a mess but it worked out at the end. I couldnt really taste the rum, but the overall texture of the cake was great. I was surprised that a convenience cooker like myself was able to pull it off. I think I messed up the glaze though, it was too chunky.

 
Apr 14, 2007

Made it for the Christmas holidays...it was great! I have made it since for Cuban themed dinners....Great in the afternoon with a cup of coffee...it gets better each day!

 
May 24, 2004

I've made this for family gatherings as well as for work and it gets rave reviews. Everybody constantly asks me to make it again. When serving at home, I like to drizzle the plate with caramel before plating the cake. You get a little more of the flavor and it looks great.

 
Jan 03, 2004

This is an easy cake to make for any of those baking novices out there. The cake did not have enough of a rum flavor for me but taste is a pretty subjective thing so the rum flavor might have been more than enough for some people. The one thing I will note on this recipe is that I'm not sure the best way to melt the butterscotch chips that go in the cake is in the microwave. I ended up getting one big clump of butterscotch that became little chunks in the cake batter.

 
Feb 04, 2006

I could so become an alcaholic for this cake, it is soooo delicious I hated to share it with anyone. But unfortunatly they all loved it too.I WILL DEFINATLY BE MAKING IT AGAIN.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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