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Dec 6, 2010 08:35 AM

Cake Help!

I have not had much luck finding a scratch rum cake that I like. So, I was wondering if I could make my own rum cake using a pound cake recipe that I have?

How much rum can I add without altering/messing up the cake? The details of the cake are below. It cooks at 325 and is made in a tube pan. Would it be best to leave rum out of the cake and make a rum syrup/glaze to pour over after it comes out of the oven? I would like it to be boozy!

3 sticks of butter
3 cups of sugar
5 eggs
3 ¼ c sifted cake flour
½ tsp baking powder
½ tsp salt
1 c milk (I use buttermilk)
1 tsp each: vanilla, lemon, rum, coconut, almond extract/flavor

½ c sugar
1/3 c water
½ tsp Almond extract


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  1. I don't see why you can't do both -- i.e. incorporate the rum into the cake batter and make a rum syrup.

    The pound cake recipe is certainly hearty enough to hold both, and is really pretty similar to our typical rum cake mixture.

    2 Replies
    1. re: ipsedixit

      Thanks, so how much rum is safe to add to the mixture- 1/4 cup, 1/2 cup, or more?


      1. re: danagrace

        I would do 1/2 cup just to be on the safe side. But I'm just eyeballing it. Hard to guage how the absence of pudding mixture (typical in most rum cakes) and the addition of buttermilk would change the consistency of your cake. Just hard to get a hold of the wet to dry ratio.

        Hope that helps. Good luck.