Rum Cake II Recipe - Allrecipes.com
Rum Cake II Recipe

Rum Cake II

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"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch tube pan Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2002

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.

 
Most Helpful Critical Review
Sep 25, 2011

The cake was moist but I needed more flavor.

 
Nov 07, 2007

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!

 
Dec 31, 2007

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!

 
Jan 13, 2007

I like subsituting extra rum for the water!

 
Dec 23, 2003

Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with rum as the liquid rather than milk.

 
Jun 03, 2005

This is delicious! I was out of rum extract, so I substituted dark rum, and it worked great. I added pecan halves to the pan before pouring in the batter, which went well with butter and rum flavors. It disappeared quickly, and I had several requests for the recipe. I will definitely be making this cake again!

 
May 22, 2006

The cake itself is easy to make and very tastie. I found that that the rum/butter/sugar topping is too rich and too much to pour over the cake. The next time I make this, I will half the topping. Also, what I did is poke a lot of holes into the cake and poured the topping down. It's a very rich cake.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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