Description
A decadent buttered rum cake with rich flavors of butter and dark rum, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup dark rum
- 1/2 cup unsalted butter (for glaze)
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract (for glaze)
- 1/4 cup dark rum (for glaze)
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk.
- Gently stir in the dark rum until just combined.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes until a toothpick comes out clean.
- Prepare the caramel glaze by melting butter in a saucepan, then adding brown sugar and milk. Bring to a boil while stirring, then remove from heat and stir in vanilla extract and dark rum.
- Cool the cake for 10 minutes before inverting onto a platter and pouring the warm caramel glaze over the top.
Notes
Serve warm with whipped cream or a scoop of vanilla ice cream for an elevated treat.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: buttered rum cake, dessert, holiday baking, caramel glaze