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Butter Rum Pound Cake


Dense and delicious coconut pound cake with a sweet butter rum glaze drizzled on top. The pound cake itself is not overly sweet so the glaze is a nice touch.

Each serving = 8 Weight Watchers points.

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Rate this recipe 4.1/5 (29 Votes)


  • CAKE:
  • Cooking spray
  • 2 tablespoons flour
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup spiced rum
  • GLAZE:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons spiced rum


Servings 12
Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

Preheat oven to 350°F.

To prepare cake, coat an 8X4-inch loaf pan with cooking spray. Dust with 2 tablespoons flour.

Lightly spoon 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.

Place sugar and butter in a large bowl. Beat until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan.

Bake at 350°F for 50 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on a wire rack.

To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

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