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!

Recipe Summary

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

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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

543 calories; protein 5.4g 11% DV; carbohydrates 64.3g 21% DV; fat 28.1g 43% DV; cholesterol 123.6mg 41% DV; sodium 288.2mg 12% DV. Full Nutrition
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Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2012
I've made a version for years of this with cake & pudding mixes. It's yummier but I like not using all those chemicals from the mixes. After 20 years of making rum cakes, please follow my advice: MUST USE DARK RUM! White rum just won't cut it. Also, instead of buttermilk, use half milk & half rum & no nasty rum flavoring. Can add pecans in the bottom of the pan. For the glaze, 1 stick of butter is greatly sufficient. If you want more glaze, add more sugar & rum with additional butter so it won't be so greasy. I prefer to boil the glaze until it gets thick before pouring over cake. Read More
(40)

Most helpful critical review

Rating: 2 stars
09/25/2011
The cake was moist but I needed more flavor. Read More
(5)
106 Ratings
  • 5 star values: 77
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
04/04/2012
I've made a version for years of this with cake & pudding mixes. It's yummier but I like not using all those chemicals from the mixes. After 20 years of making rum cakes, please follow my advice: MUST USE DARK RUM! White rum just won't cut it. Also, instead of buttermilk, use half milk & half rum & no nasty rum flavoring. Can add pecans in the bottom of the pan. For the glaze, 1 stick of butter is greatly sufficient. If you want more glaze, add more sugar & rum with additional butter so it won't be so greasy. I prefer to boil the glaze until it gets thick before pouring over cake. Read More
(40)
Rating: 5 stars
11/07/2007
I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels Amaretto Captain Morgans. I susbtitute 2% milk sometime for the buttermilk. Add pecans and Marchino cherries to the bottom of the pan to make it look festive. I have also used Brown sugar butter and pecans to make a crumble. No matter what I use it's always a hit. To me it's better the longer it ages. I make it a day or two before serving. I have sent it down range to many friends that have deployed and it is always a hit down range. It travels so well and stays fresh! For them I don't use any alcohol but use about 2t of extract for the glaze(almond rum coconut and rum). A definite on my holiday dessert table EVERY year! Read More
(31)
Rating: 5 stars
12/31/2007
This was a wonderful cake. I don't know what the other reviewers did but mine came out perfect. Great with eggnog ice cream. The cake was light not dense. I sifted my dry ingredients twice. I also made sure that the butter and sugar was nice and fluffy. When making the cake you must take you time. The other trick is to poke enough holes in it so the glaze goes through it. Remember this is a homemade cake not a box mix. Thanks for a great recipe! Read More
(28)
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Rating: 5 stars
11/25/2002
This is the best rum cake ever!! I did reduce the amount of sugar in the cake batter by 1/2 cup as I don't like a cake that is too sweet. Read More
(26)
Rating: 5 stars
01/13/2007
I like subsituting extra rum for the water! Read More
(15)
Rating: 5 stars
12/23/2003
Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with rum as the liquid rather than milk. Read More
(14)
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Rating: 4 stars
05/22/2006
The cake itself is easy to make and very tastie. I found that that the rum/butter/sugar topping is too rich and too much to pour over the cake. The next time I make this I will half the topping. Also what I did is poke a lot of holes into the cake and poured the topping down. It's a very rich cake. Read More
(14)
Rating: 5 stars
06/03/2005
This is delicious! I was out of rum extract so I substituted dark rum and it worked great. I added pecan halves to the pan before pouring in the batter which went well with butter and rum flavors. It disappeared quickly and I had several requests for the recipe. I will definitely be making this cake again! Read More
(12)
Rating: 5 stars
12/12/2003
Delicious. I didn't have buttermilk but regular milk worked great. A special cake! Read More
(11)
Rating: 2 stars
09/25/2011
The cake was moist but I needed more flavor. Read More
(5)
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