If you’re looking for a moist, buttery pound cake recipe, you’ve found it. I love the crunchy buttery glaze that gets brushed on after it bakes. It’s all this cake needs to take it from really good to really great.
| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 30 min |
| Yield: | 12 to 14 servings |
Ingredients
- 1/2 cup butter-flavored shortening, plus more for greasing the pan
- 3 cups all-purpose flour, plus more for the pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt (see Cook’s Note)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon rum extract
- 1 cup whole buttermilk, at room temperature
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon rum extract
Instructions
- For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10- to 12-cup Bundt pan. Set the oven rack in the middle position in the oven.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and shortening with the granulated sugar in a heavy-duty stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Beat in the vanilla and rum extracts.
- Mix in the flour mixture alternately with the buttermilk in 3 additions, beginning and ending with the flour mixture. Spread the batter evenly into the prepared Bundt pan. Bang the pan on the countertop to remove any air bubbles.
- Bake until a wooden pick inserted in the center comes out with moist crumbs, about 1 hour and 10 minutes. Remove the cake from the oven and poke holes in the cake, being careful not to poke the holes all the way through.
- For the butter syrup: Melt the butter in a small saucepan over medium-low heat. Add the sugar and 3 tablespoons water and stir until the sugar dissolves. Continue to cook, stirring frequently, until the sauce is foamy and becomes syrupy, about 10 minutes. Stir in the vanilla and rum extracts. Reserve a quarter of the syrup for brushing on the outsides of the cake.
- Pour the remaining syrup over the warm cake into the poked holes. Let stand until the syrup is absorbed and no longer sticky, 5 to 10 minutes. Run a knife around the edges of the warm cake and turn the cake out onto to a rack to cool. Brush the reserved syrup over the outsides of the cake. Let stand until cooled, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 472 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 6 g |
| Cholesterol | 103 mg |
| Sodium | 185 mg |
Reviews
This was GREAT – didn’t alter anything first go-a-round. Next go-a-round, I think I’ll use Lemon extract instead of the rum – otherwise – most excellent !
This was a very moist cake. I added a Carmel sauce and it was Devine
Added apples and cinnamon sugar and pecans to topping. Read the dry review and added a dollop of sour cream but may not need it because I found it to be very moist:). Thank you Miss Brown for another wonderful recipe!
Absolutely Delicious . Didn’t want to share it with any of my friends or family.
I made this yesterday. I used lemon oil instead of rum extract. I don’t have a bundt pan so I used an angel food cake push pan.
This cake is delicious!!
This cake is delicious!!
I’m a baker. I bake every Sunday. I can’t put my finger on what went slightly wrong here. It had a very good flavor bur was somewhat dry or crumbly. It wasn’t as moist as I like my cake. Maybe I will try a different flour net time. Hubby said you can taste the liquor. Little did he know it was just extract.
This cake does not disappoint. I made one small addition to the recipe by adding about a half cup of chopped pecans to the pan before pouring in the batter. My mom even commented that this may be her new favorite cake. Two thumbs way up! Absolutely delicious!