Search thousands of recipes reviewed by home cooks like you.

Rum Cake II

Rum Cake II

Brenda Benzar Butler

Brenda Benzar Butler

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TOOGIE
26

TOOGIE

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.

CAMELOT1997
23

CAMELOT1997

11/7/2007

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!

Gospelmusiclady
20

Gospelmusiclady

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!

Similar recipes