Glazed Spiced Rum Pound Cakes

Name: Glazed Spiced Rum Pound Cakes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 loaves (16 pieces each)
Ingredients: 1 cup butter, softened; 2 cups packed brown sugar; 5 large eggs, room temperature; 1/3 cup spiced rum; 2 teaspoons vanilla extract; 3-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup 2% milk; GLAZE:; 1/2 cup sugar; 1/4 cup butter, cubed; 2 teaspoons water; 2 teaspoons spiced rum; 1/2 cup chopped pecans, toasted

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Christine Russell

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 28, 2023

My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire

TEST KITCHEN APPROVED

Glazed Spiced Rum Pound Cakes

4 Reviews Add your review

Yield:2 loaves (16 pieces each)

Prep:30 min

Cook:45 min

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Ingredients

1 cup butter, softened
2 cups packed brown sugar
5 large eggs, room temperature
1/3 cup spiced rum
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 2% milk
glaze:

1/2 cup sugar
1/4 cup butter, cubed
2 teaspoons water
2 teaspoons spiced rum
1/2 cup chopped pecans, toasted

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Directions

1
Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.

2
Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
3
Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.