Rum Cake II

4.6
(108)

This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!

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24
24
24
Servings:
14
Yield:
1 - 9 or 10 inch tube pan

Ingredients

  • 1 cup butter

  • 2 cups white sugar

  • 4 eggs

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 pinch salt

  • 1 teaspoon rum flavored extract

  • 1 cup butter

  • 1 cup white sugar

  • ½ cup rum

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.

  2. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.

  3. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.

  4. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.

  5. To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Nutrition Facts (per serving)

543 Calories
28g Fat
64g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 543
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 86%
Cholesterol 124mg 41%
Sodium 288mg 13%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 3%
Total Sugars 44g
Protein 5g
Vitamin C 0mg 1%
Calcium 50mg 4%
Iron 2mg 9%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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