Buttered Rum Cake

    Buttered Rum Cake

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    78 people made this

    It's the rum glaze that soaks in after baking that makes this delicious cake so fabulous! Very moist and rich.

    Serves: 14 

    • 250g butter
    • 2 cups (400g) white sugar
    • 4 eggs
    • 1 cup (250ml) buttermilk
    • 1 teaspoon vanilla essence
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 pinch salt
    • 1 teaspoon rum flavoured essence
    • 250g butter
    • 1 cup (200g) white sugar
    • 1/2 cup (125ml) rum

    Preparation:30min  ›  Cook:1hour  ›  Extra time:2hours soaking  ›  Ready in:3hours30min 

    1. Preheat oven to 180 degrees C. Grease and flour one 23cm ring tin.
    2. Cream 250g 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, bicarb soda and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum essences. Pour batter into prepared pan.
    4. Bake at 180 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 250g butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

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