Those who know me, know I have a passion for cooking.  So inspired by other bloggers and especially Diva of Delicious, I have decided to start posting some blogs regarding cooking.  I will post some recipes that are mine or inherited from others.  If this looks like some other recipe, it is not intentional.

So here is how I make my Rum Pound Cake.  I got this recipe form a friend at work in California.

The recipe

The great thing about this rum cake recipe is that the alcohol part of the rum cooks out and leaves the great rum flavor.  The recipe calls for dark rum and we keep light rum in the house, so that is what I used.

Mmm Bacardi

This is a simple recipe. Dump a couple boxes of things into a mixer, add rum and other things every house should have and mix.

In the mixer

Then after mixing you dump the batter into a buttered and floured bundt pan.  Yeah I know, you don’t have to treat a stone pan, but I do it anyway.

In the Bundt pan

Bake it in you preheated 350 degree oven.  This time it took me exactly 50 minutes.  It was one of the tastiest rum cakes I have ever made, so keep it on the short end.

After your cake is completely cooled, make the yummy rum butter glaze.

Rum butter glaze prep

I have learned many times that you need to stir the mixture and watch you temperature for the 5 minute boil because it has a tendency to boil over if not monitored.  Then you bring your glaze to your cake after your cake has been significantly poked with a toothpick.  Pour it on.  Make sure you get all over the cake.

Josh pouring the glaze

Do not remove the cake from the pan for a while.  Let that magical rum butter glaze work its way into your cake.  You patience will be rewarded.

The finished Rum Pound Cake

When ready to serve, flip the cake out onto a plate then flip it back over.  The rum butter glaze has a tendency to sink to the bottom.  Then enjoy the cake.

Lyn enjoying the cake

Hope you enjoy this baking adventure.  I hope this inspires you to make this cake or something of your own.