Pound Cake with Rum Topping Recipe

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Most Helpful Positive Review

Oct 31, 2003

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.

—Carol712

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Most Helpful Critical Review

Feb 24, 2010

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

—JLYNNRN

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13 Ratings

Oct 21, 2007

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.

—CNCETD

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Jan 10, 2003

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!

—MARLENE718

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Dec 26, 2007

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!

—*Sarah*

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May 09, 2005

Very easy to make - a beautifully moist cake - loved it!

—Akubra17

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Jan 16, 2008

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.

—djo

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Aug 16, 2010

I made this and it was a big hit! I thought it would've been too much rum, but it was just the right mixture! It goes really well with milk or coffee.

—EmpressSophia

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Nutrition

Calories
296 kcal
15%

Carbohydrates
41.9 g
14%

Cholesterol
66 mg
22%

Fat
12.5 g
19%

Fiber
0.5 g
2%

Protein
3.1 g
6%

Sodium
109 mg
4%

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

Nutritional Information

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

% Daily Value *
** Total Fat 12.5g 19 %
** Saturated Fat 7.6g 38 %
** Cholesterol 66mg 22 %
** Sodium 109mg 4 %
** Potassium 35mg < 1 %
** Total Carbohydrates 41.9g 14 %
** Dietary Fiber 0.5g 2 %
** Protein 3.1g 6 %
** Sugars 27.7g
** Vitamin A 8 %
** Vitamin C 0 %
** Calcium 2 %
** Iron 10 %
** Thiamin 15 %
** Niacin 13 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.