Buttered Rum Cake

    (90)
    3 hours 30 minutes

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


    78 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (90)

    Reviews in English (70)

    by
    28

    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!  -  07 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    26

    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!  -  31 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    26

    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.  -  27 Aug 2002  (Review from Allrecipes USA and Canada)

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