Use this traditional blend of herbs and spices to create a homemade pickling spice.
| 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- 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
| Calories | 543 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 288 mg |
| Sugars | 44 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Love, love, love this recipe! Only changes I’ve ever made was to change the flavor profile at times. We love just the Rum Cake. The changes were done to gift the cake and personalize it… It has been a Coconut Rum Cake, added coconut extract & coconut rum. Even an Amaretto Cake, substituting the rum extract with almond & Rum with Amaretto.
this was soooo delish! the only thing i changed was to add 1/4 cup rum to the batter instead of 1 tsp. I also added 1 cup of chopped nuts to the bottom of the bundt before pouring the batter over it. Finally, once done and rested for about 5 minutes, i flipped the cake out, poured 1/2 of the butter/rum sauce, put the cake back and poured the other 1/2 over the exposed cake. Perfect texture and flavor.
This turned out excellent! I made a few adjustments other commenters noted. I prepared the pan with sugar. I substituted rum for the rum extract, and milk for the buttermilk. I put pecans and cherries in bottom of bundt pan before pouring in batter. I poured glaze over and let it soak in for over an hour.
Love love this recipe!!! I added 1/2 cup of rum to batter and 1/4 cup more buttermilk… sooo moist and lots of flavor!!
This is my second time making it, I increased the rum portion from 1/2 cup to 1 cup to give more of the rum cake flavoring.
Boy, this was realllly good! I made it upon request, not really liking rum that much – and not expecting to like the cake! I did use half gluten free flour (Bob’s Red Mill 1:1) since I”m trying to reduce the gluten, and half regular flour, and I think that worked fine. I was afraid it wouldn’t have enough flavor (according to 1 review) and I had some old rum extract, so wound up adding the whole (small) bottle, and am glad I did. The glaze was more than enough so I just kept a little out and added it to coffee the next day. Yum! I liked the crunchy crust it made on the bottom of the cake. I did poke lots of holes in the cake with my meat thermometer so the rum/glaze would run in. My rum was “golden” since I hadn’t researched which kind to get so maybe the dark would have been more flavorful. I lined my pan with sugar instead of flour (thot it would be prettier) and it was hard to get it out of the pan. But it really was an Outstanding cake!!! Thanks for posting.
I added to the batter 2 tsp of rum, 2 tsp of rum extract and lined the cake pan with 1/2 cup of walnuts.
We LOVED this cake! I had some pineapple soaked in coconut rum (left over from a Jimmy Buffett tailgate) so I used the Coconut rum that the pineapple had been soaking in. I also cut up the leftover pineapple and put it in the middle of the cake. (Poured half batter into pan, layered in pineapple and covered with remaining batter) It was SO good!
This cake is heavy! In weight and in flavor. I expected it to be wetter than it was; it was kind of dry. But add fresh strawberries with lots of juice, and whipped cream, and that improves the cake quite a bit.
It was great, I did not have any extract, so I just used a little rum instead. It turned out great! I loved the way the rum soaked into the cake an gave it that little first bite of pizzazz! I would definitely make it again.
This cake was beautiful and fabulous. Everyone loved it. I used coconut rum in the glaze. This was my first attempt at rum cake. This is the only recipe you need. This buttery goodness of a recipe is a keeper.
Look no further! This recipe is perfect in every way!! It is super moist and very very flavorful! I did replace some of the milk with rum absolutely To Die For!!
yes
I made a few modifications to the instructions and we loved the outcome: 1) I beat the eggs and butter over a simmering pot for about 7 minutes 2) I used a cup of rum instead of the rum extract 3) I used milk instead of buttermilk 4) I halved the butter and sugar in the glaze and doubled the rum 5) I sprinkled toasted almond slices on top
Moist and full of flavour. I used Spiced Rum for the glaze and doubled it. Poured it over the warm cake, and when cake was turned out onto a plate, continued to add more sauce after poking holes into it. Only problem was getting cake out of tube pan, next time I will ensure LOTS of butter or else use a simple tube pan, not a fancy one. My husband loved this cake, I had to hide it!
I have made this cake many, many times. Always well received and raved about. The trick is getting the glaze on the cake as soon as it comes out of the oven. Let the cake rest 1-2 minutes before glazing.
the cake turned out beautiful. the rum was way too strong and over powerin and soaked into the middle 1/3 of the cake making it saggy
I loved how this cake tasted!!! I baked this for my daughter’s 23rd birthday and she loved it!! I guess the only one thing I would change next time is the amount of rum as I thought it was a bit too much, overall the cake was AWESOME!!!
excellent cake my coworkers enjoyed it
This is my new favorite cake! It’s super rich, easy to make, delicious and pretty enough to serve to guests. The glaze is heavenly. I used 1 tsp. of coconut extract in place of the vanilla. Instead of 1 tsp of rum flavoring, I used 1 T. For good measure I added an extra 2 T. of real rum, Bacardi Gold, to the batter. Thanks so much Brenda for submitting this recipe. It is a keeper for sure!
It is a delicious cake. We added more rum to the sauce and a bit more sugar, but the cake is delicious! I used a rose shaped bundt pan and it sat overnight and popped out amazing!!!! so gooey and tasty!