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Nutrition Facts

Serving Size 1 (100g)

Recipe makes 24 servings

Calories 383
Calories from Fat 170 (44%)
Amount Per Serving %DV
Total Fat 18.9g 29%
Saturated Fat 9.0g 45%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 75mg 25%
Sodium 108mg 4%
Potassium 61mg 1%
Total Carbohydrate 48.1g 16%
Dietary Fiber 0.7g 2%
Sugars 34.1g
Protein 3.9g 7%
Vitamin A 416mcg 8%
Vitamin B6 0.0mg 1%
Vitamin B12 0.2mcg 3%
Vitamin C 0mg 0%
Vitamin E 0mcg 2%
Calcium 32mg 3%
Iron 1mg 6%

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Paula Deen's Rum Pound Cake Recipe #254214

This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. Unfortunately I forgot to take a photo of this cake before it was cut up and devoured. It is a very high cake. It turned out perfectly. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :)
by LuuvBunny

1½ hours | 20 min prep

SERVES 24

Rum Glaze

  1. Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
  2. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour and baking powder.
  4. In a small bowl, combine milk, rum and vanilla.
  5. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  6. Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  7. Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
  8. Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
  9. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  10. Rum Glaze:.
  11. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

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