Papa's Apple Pound Cake with Rum Glaze
A tender, butter-rich pound cake studded with plump rum-soaked raisins and topped with decorative apple wedges arranged in rows. The cake is finished with a warm apricot glaze and rum-flavored icing that sets as it cools. This elegant loaf cake balances warm spices and fruit flavors, making it perfect for afternoon tea, dessert after a family dinner, or a gift for someone special. The dual glaze technique and careful apple arrangement this version beyond standard pound cake, creating a show-stopping presentation while maintaining the moist, dense crumb that defines the category.
Ingredients
- ⅓ cup raisins
- 1 tablespoon dark rumbrandy or apple juice1:1alcoholoptional
Can substitute brandy or omit for non-alcoholic version
Full guide → - 2 ½ teaspoon dark rumbrandy or apple juice1:1alcoholoptional
Can substitute brandy or omit for non-alcoholic version
Full guide → - 2 whole Fuji apples, peeled and coredHoneycrisp or Braeburn1:1applesfruit
Tart-sweet apples work best; avoid mealy varieties
- 1 cup all-purpose flourcake flour0.875:1flourssubstitutions
Use 0.875 cup cake flour per 1 cup all-purpose for lighter texture
- 3 tablespoon all-purpose flour, for pan, plus more for dustingcake flour0.875:1flourssubstitutions
Use 0.875 cup cake flour per 1 cup all-purpose for lighter texture
- ¼ teaspoon baking powder
- 8 ½ tablespoon unsalted butter, at room temperature, plus more for pan
- 1 ½ cup confectioners sugar
- 3 large eggs, at room temperature
- 4 tablespoon apricot jam, melted and warmapple jelly or smooth marmalade1:1jamsglazes
Any amber-hued fruit jam works; strain if chunky
Full guide →
Instructions
- 1
Preheat oven to 350F and center a rack.
- 2
Butter and flour an 8 by 4 by 2.5 inch loaf pan, fit parchment paper across the bottom with extra length overhanging for easy removal.
- 3
Plump raisins in boiling water, drain thoroughly, then soak in 1 tablespoon rum.
- 4
Peel and core the apples; cut one into 12 wedges and set aside, cut the other into 8 wedges then halve each crosswise.
- 5
Sift together flour and baking powder, set aside.
- 6
Beat butter until smooth, slowly add confectioners sugar, beat until creamy.
- 7
Add eggs one at a time, beating until well blended after each addition.
- 8
Fold flour mixture into egg mixture just until combined.
- 9
Fold rum-soaked raisins into batter.
- 10
Spoon half the batter into prepared pan and smooth the top.
- 11
Lay the 12 apple wedges down the center so sides touch with domed side up, exposing thin batter strips on each side.
- 12
Spoon remaining batter over and around apples, smooth the top.
- 13
Arrange halved apple slices in a single row along each long side of the pan, pressing cut sides against the pan walls, with points toward center.
- 14
Gently push apples into batter leaving tops exposed.
- 15
Let rest 10 minutes.
- 16
Place pan in oven and bake 10 minutes.
- 17
Using a sharp knife, cut a slit down the center of the batter to help even rising.
- 18
Continue baking until a knife inserted in center comes out clean, approximately 40 to 50 minutes total.
- 19
Remove cake from oven and turn oven off.
- 20
Gently brush warm apricot jam over the hot cake and allow glaze to dry 5 minutes.
- 21
While glaze dries, combine 2.5 teaspoons rum and confectioners sugar in a small pan, warm over low heat stirring until smooth.
- 22
Brush rum icing over dried apricot glaze and return cake in pan to warm oven just until rum icing is dry, about 2 minutes.
- 23
Place cake in pan on a rack until cooled to room temperature.
- 24
Remove cake by lifting parchment paper edges, carefully peel away paper, and transfer to a platter.
Tips
Use room-temperature eggs and butter for a smoother, more emulsified batter that bakes into a tender, even crumb.
The parchment paper overhang makes removing the delicate cake effortless and prevents sticking to the pan edges.
Cutting a slit after 10 minutes helps the cake rise evenly in the center, preventing a dome that can crack the glaze.
Good to Know
Keep cake in its pan, covered with plastic wrap or stored in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. The parchment paper lining helps retain moisture.
Prepare through the first batter layer in the pan up to 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before adding apples and final batter layer. Alternatively, bake entirely one day ahead and apply glazes just before serving.
Serve at room temperature with tea, coffee, or dessert wine. Slice into thick wedges to showcase the apple arrangement. Pairs well with whipped cream or vanilla ice cream. Best within 2 days of baking.
Common Mistakes
Do not overmix after adding flour to avoid developing gluten and creating a tough, dense crumb.
Do not skip the 10-minute rest period before baking, which allows the apples to settle and the batter to hydrate.
Do not apply glaze to a cool cake, as it will not adhere properly or create the desired sheen.
Do not move the cake during baking after the center slit is cut to prevent uneven rising.
Substitutions
Can substitute brandy or omit for non-alcoholic version
Full guide →Tart-sweet apples work best; avoid mealy varieties
Any amber-hued fruit jam works; strain if chunky
Full guide →Use 0.875 cup cake flour per 1 cup all-purpose for lighter texture
Full guide →FAQ
Can I make this cake without alcohol?
Yes, omit the dark rum entirely or replace it with unsweetened apple juice for soaking raisins and preparing the icing. The cake will have a slightly less complex flavor but remain tender and delicious.
What if my apricot jam is chunky or thick?
Strain the jam through a fine-mesh sieve before melting to ensure a smooth glaze. If the jam is very thick, warm it gently and thin with a small amount of water or additional rum to achieve a brushable consistency.
How long will the cake keep and can I freeze it?
Keep the cake in its pan, covered, at room temperature for 2 days or refrigerated for up to 5 days. You can freeze the baked, cooled cake without glazes for up to 3 months; thaw overnight and apply fresh glazes before serving.