Buttered Rum Cake Recipe

Introduction

A buttered rum cake is the ultimate indulgent dessert that combines the buttery richness of cake with the deep, warm flavor of rum. This moist, flavorful cake is perfect for celebrations, holiday gatherings, or when you simply crave a slice of decadence. With a buttery glaze soaked into the cake, this recipe promises a burst of flavor in every bite!

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Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• ½ cup whole milk
• ½ cup dark rum
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Buttered Rum Glaze:

• ½ cup unsalted butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup dark rum

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Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This ensures the cake has a tender texture.

Step 4: Add Wet Ingredients

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, milk, and rum. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing to maintain a tender crumb.

Step 5: Bake the Cake

Pour the batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Buttered Rum Glaze

While the cake bakes, prepare the glaze. In a saucepan, combine butter, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the rum.

Step 7: Soak the Cake

Once the cake is done, let it cool in the pan for 10 minutes. Use a skewer to poke holes all over the cake. Slowly pour the glaze over the cake, allowing it to seep into the holes for maximum flavor.

Step 8: Cool and Serve

Let the cake cool completely before turning it out of the pan. Slice and serve for a heavenly dessert experience.

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Variations

• Spiced Rum Cake: Replace dark rum with spiced rum for a bolder flavor.
• Nutty Addition: Add chopped pecans or walnuts to the batter for texture.
• Coconut Twist: Replace half the milk with coconut milk and garnish with shredded coconut.

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Cooking Notes

• Use good-quality rum for the best flavor.
• Ensure the cake is warm but not hot when adding the glaze to avoid sogginess.

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Serving Suggestions

• Pair with a dollop of whipped cream or vanilla ice cream.
• Serve with a hot cup of coffee or tea for a comforting treat.

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Tips

• For a non-alcoholic version, replace rum with rum extract or apple juice.
• Wrap leftovers tightly in plastic wrap to retain moisture.
• The cake tastes even better the next day as the flavors meld together.

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Prep Time:

20 minutes

Cooking Time:

1 hour

Total Time:

1 hour 20 minutes

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Nutritional Information (Per Serving):

• Calories: 380
• Protein: 4g
• Sodium: 220mg

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FAQs

Q: Can I make this cake ahead of time?
A: Yes! This cake tastes even better the next day. Store it in an airtight container at room temperature.

Q: What type of rum works best for this recipe?
A: Dark rum or spiced rum provides a rich, deep flavor, but any good-quality rum will work.

Q: Can I freeze buttered rum cake?
A: Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

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Conclusion

This buttered rum cake is a decadent treat that’s sure to impress family and friends. With its moist texture, buttery glaze, and rich flavor, it’s perfect for any occasion. Whether you serve it plain or with a topping, this cake will quickly become a household favorite.

Enjoy your delicious creation!

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