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Buttered Rum Cake




For the Cake:

1 cup (240ml) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

3 cups (360g) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (240ml) whole milk, room temperature

For the Rum Syrup:

1/2 cup (115g) unsalted butter

1/4 cup (60ml) water

1 cup (200g) granulated sugar

1/2 cup (120ml) dark rum

1 teaspoon pure vanilla extract

For the Topping:

1/2 cup chopped pecans (optional)

Caramel sauce for drizzling (optional)



  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy. Add eggs one at a time, then stir in 1 tablespoon of vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, starting and ending with the flour mixture.
  4. Pour batter into the prepared bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
  5. While the cake is baking, make the rum syrup. In a saucepan over medium heat, melt 1/2 cup butter. Stir in water and 1 cup of sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum and 1 teaspoon of vanilla extract.
  6. Once the cake is done, cool for 10 minutes in the pan. Then, invert onto a wire rack over a baking sheet. Poke holes in the cake with a skewer.
  7. Slowly pour the hot rum syrup over the cake, allowing it to soak in. Cool completely.
  8. For the topping, sprinkle chopped pecans over the cake and drizzle with caramel sauce if desired.
  9. Slice, serve, and enjoy your homemade Buttered Rum Cake!
See also  Amish White Bread

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