A moist and tender pound cake, thanks to the addition of cream cheese and spiced rum. This is definitely an upgrade to the regular pound cake.
I am in love with this pound cake with cream cheese and rum, and I think if you are a pound cake enthusiast, you need to give this velvety cream cheese pound cake a try.
It’s not that much different than baking a regular pound cake, and the addition of cream cheese and rum takes this pound cake to a new height.
Ingredients for the cream cheese pound cake
You will need all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheese, eggs, rum, and almond extract.
My favorite rum for this cake is either Myers’s Rum or Captain Morgan Rum.
If you don’t have almond extract, you can replace it with a teaspoon of vanilla extract.
Everything at room temperature
I think the most important tip I can give is to make sure all the ingredient is at room temperature.
So if you know you are going to bake a pound cake, take out the butter, cream cheese, and egg from the fridge and let them sit for a while.
I find that this goes a long way to making sure you get a perfect batter.
Prepare the cake batter and bake the cake
Start by preheating the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9"x5" loaf pan.
Beat butter and cream cheese in a mixing bowl until very light and fluffy.
Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.
Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.
Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour.
After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.
The reason for tenting a cake
When a cake needs a long baking time, it generally helps if you tent the cake in the middle of the baking process. Tenting helps ensure that the top of the cake won’t get browned too much.
To tent a cake, cut a piece of aluminum foil large enough to cover the cake pan. When a recipe specifies that it is time to tent the cake, place this piece of aluminum foil on top of the cake pan.
For this recipe, I tent my cake at 60 minutes mark, and my total baking time is 90 minutes.
Serving and storing the pound cake
After the cake is out from the oven, let it sit in its pan on a wire rack for 10 minutes. Then, gently remove the cake from the pan and let it cool completely on a wire rack.
You can then cut the cake into serving slices and serve. I love enjoying my pound cake plain, but I won’t say no to a dollop of your favorite berry preserves over the cake.
You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge.
You can also freeze the cake for long-term storage. Wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.
Other pound cake recipes to try
If you are a pound cake lover, you may want to give my other pound cake recipes a try.
Velvet Cream Cheese Pound Cake
- 200 gram (7 ounce/14 tablespoon) unsalted butter, room temperature
- 85 gram (3 ounce) cream cheese, room temperature
- 1 teaspoon salt
- 300 gram (10.5 ounce/1.5 cup) sugar (Note 1)
- 200 gram (7 ounce/1 3/4 cup) all purpose flour
- 1 teaspoon baking powder
- 2 tablespoon spiced rum
- 1/2 teaspoon almond extract
- 5 eggs, room temperature
- Preheat the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9”x5” loaf pan.
- Beat butter and cream cheese in a mixing bowl until very light and fluffy.
- Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.
- Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.
- Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour. After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.
- Once the cake is fully cooked, and a cake tester comes out clean, remove the cake from the oven. Let the cake cool in the pan for 10 minutes, then gently turn it out to cool completely on a wire rack. Serve the cake warm or at room temperature.
- (1) For a less sweet cake, you can reduce the sugar to 250 grams (8.8 oz).