Brandy-and-Rum-Glazed Pound Cake

Brandy-and-Rum-Glazed Pound Cake
Photo by Scott Phillips


  • 2 large egg yolks, at room temperature
  • 10 oz. (1-¼ cups) unsalted butter, softened at room temperature; more for the pan
  • ½ tsp. freshly grated nutmeg
  • 2/3 cup whole milk, at room temperature
  • 10-¼ oz. (2-½ cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
  • 3 Tbs. brandy
  • ½ tsp. table salt
  • + 6 more ingredients
    • 1-¾ cups granulated sugar
    • 1-½ tsp. pure vanilla extract
    • 1-¼ cups confectioners’ sugar
    • 3 large eggs, at room temperature
    • 1-½ tsp. baking powder
    • 3 Tbs. rum

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.In the bowl of a stand mixer fitted with the paddle attachment...

View full recipe at Fine Cooking


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