This rum cake recipe is a butter bundt soaked with a butter-rum syrup. It is not a rum ball or a plain pound cake.
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Rum Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
Description
Rum Cake. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter
- 2 cups (400g) sugar
- 4 eggs
- 3 cups (375g) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) dark rum
- 1 teaspoon vanilla
Instructions
- Heat the oven to 325°F (165°C). Grease a bundt pan.
- Cream butter and sugar. Beat in eggs. Alternate dry ingredients with buttermilk, rum, and vanilla.
- Bake 50 to 60 minutes. Poke the warm cake and pour over a syrup of 1/2 cup butter, 1 cup sugar, 1/4 cup water, and 1/4 cup rum, boiled 2 minutes.
Notes
Pour the syrup slowly so it soaks instead of pooling in the plate.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Rum
Dark rum tastes like rum. Light rum disappears.
Soak
The cake is warm, not hot from the oven door.
Pan
Every crease greased, or the crust sticks.
Turn out
Wait 15 minutes, then invert.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
No alcohol
Use rum extract in the syrup and skip the liquor. The taste is milder.
Glaze and syrup
The syrup is the point. A sugar glaze on top is optional.
Storage
Covered, 4 days. It gets better on day two.
Freezer
Wrap slices after the syrup has soaked in.