Rum Cake II Recipe
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Rum Cake II

By: 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!"

Rating: This weblink has been rated 39 times with an average star rating of 4.6 Read Reviews (30)

Rate/Review | 971 people have saved this

 

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Original Recipe 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
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon rum flavored extract
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup rum

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 543 | Total Fat: 28.1g | Cholesterol: 131mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2002 by TOOGIE 
This is the best rum cake ever!! I did reduce the amount of sugar in the cake batter by 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by ARWHEELER 
Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by NEWHAMPSHIRE 
I like subsituting extra rum for the water! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by RUTANA 
Delicious. I didn't have buttermilk but regular milk worked great. A special cake! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by Xnyebonylove0 
This was a wonderful cake. I don't know what the other reviewers did but mine came out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2005 by SWELLSVILLE 
This is delicious! I was out of rum extract, so I substituted dark rum, and it worked great.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by DEE DEE 
Simply divine. I get requests for this cake often now, and am making it this year for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by TRUDY 
The cake itself is easy to make and very tastie. I found that that the rum/butter/sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2002 by LIZ.R 
great rum cake everyone that has tried it loves this cake tip if you don,t like rum than you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by CAMELOT1997 
I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels,... MORE

 
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