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Double Vanilla Poundcake With Rum Vanilla Glaze


This is a cake I sell at special events as well as give as gifts year-round. The closeup of the freshly baked cake above, shows how attractive the glaze makes the top. It has an almost lacquered look to it. After a couple of days of resting, the cake is incredibly flavorful and moist and lends itself perfectly to use as a base for berries and whipped cream or for a more complex dessert, including a luscious bread pudding.

The original recipe called for the use of a vanilla bean plus vanilla sugar and extract. I’ve now updated it, so that you can either use extract and ground vanilla bean powder or vanilla paste.

As per making a glaze, you don’t need to use rum (or Brandy) if you don’t want. I just did a show and made a glaze with the Tahitian vanilla extract so that people could see how different the flavor profile is from that of Mexican or Madagascar. Because you’re working with a simple flavor pallet, feel free to substitute citrus or other flavors.


Double Vanilla Poundcake With Rum Vanilla Glaze



Pound Cake

  • 1 cup milk, room temperature
  • 4 cups flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (if using salted butter, delete)
  • 2 cups unsalted butter, softened to room temperature
  • 21/2 cups Rain’s Choice Vanilla Sugar or plain sugar
  • 6 jumbo eggs, room temperature (or 7 large eggs)
  • 1 tablespoon Rain’s Choice pure Vanilla Extract plus 1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder, or 2 teaspoons Vanilla Bean Paste

Rum-Vanilla Glaze

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon Rain’s Choice pure Vanilla Extract (I like Tahitian)
  • 1/4 cup rum (or substitute other liquor such as Brandy)


Pound Cake

  1. Preheat oven to 350 degrees.
  2. Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
  3. In a large bowl, cream the butter with an electric mixer on moderately high speed until light; about 3 minutes.
  4. Add the vanilla (or plain) sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract and ground powder or vanilla paste.
  5. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
  6. Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
  7. Cool cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

Rum Glaze

  1. Place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.


Because of the alcohol, and glaze, this cake stays moist for a long time. You can store in the refrigerator wrapped in foil or cover it with a tea towel moistened with rum. Make this cake at least one day ahead as the flavor is better when it rests at least 24 hours.


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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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