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Rum Cake II

Rated as 4.59 out of 5 Stars

"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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Ingredients

servings 543 cals
Original recipe yields 14 servings (1 - 9 or 10 inch tube pan)

Directions

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  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; 28.1 g fat; 64.3 g carbohydrates; 5.4 g protein; 124 mg cholesterol; 288 mg sodium. Full nutrition

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Reviews

Read all reviews 72
  1. 93 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

The cake was moist but I needed more flavor.

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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...

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 al...

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 advi...

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.

I like subsituting extra rum for the water!

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 toppi...

Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with rum as the liquid rather than milk.

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 fl...

Delicious. I didn't have buttermilk but regular milk worked great. A special cake!