Recipe 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!"
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rum flavored extract
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.
The cake was moist but I needed more flavor.
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!
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!
I like subsituting extra rum for the water!
Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with rum as the liquid rather than milk.
I've made a version for years of this with cake & pudding mixes. It's yummier but I like not using all those chemicals from the mixes. After 20 years of making rum cakes, please follow my advice: MUST USE DARK RUM! White rum just won't cut it. Also, instead of buttermilk, use half milk & half rum & no nasty rum flavoring. Can add pecans in the bottom of the pan. For the glaze, 1 stick of butter is greatly sufficient. If you want more glaze, add more sugar & rum with additional butter so it won't be so greasy. I prefer to boil the glaze until it gets thick before pouring over cake.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rum Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 543
** Calories from Fat: 253
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