Butterrum Pound Cake with Sauce
Submitted by jingles
Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.
YIELD
1 cakePREP
5 minCOOK
20 minREADY
25 minSometimes you just need a killer sauce to turn something simple into something special.
This warm butter-rum glaze comes together in one saucepan: brown sugar and butter bubble together with milk until thick, then get whisked smooth with powdered sugar and a splash of rum.
Poke holes all over a pound cake, pour the sauce on while it’s still warm, and let it seep down into the crumb.
Every slice is sticky, buttery, and laced with that warm rum sweetness.
Kitchen Tips
- Use a fork to poke holes all the way through the cake so the sauce really saturates the center, not just the top
- If the sauce thickens too much, whisk in a bit more milk a teaspoon at a time
- Swap vanilla extract for the rum if you want to keep it alcohol-free; the brown butter flavor still carries the dish
Ingredients
Directions
For the frosting, combine butter, brown sugar, and milk in a saucepan.
Bring to a full boil and add the confectioners sugar and rum or vanilla flavoring.
With a whisk, beat mixture until smooth. Add a bit more milk if needed, to make a fairly thin sauce that will pour easily onto cake.
Punch holes in cake with fork tines.
Pour the warm sauce slowly over cake.
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