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Buttered Rum Cake

A cozy and comforting cake infused with buttery, rum-kissed glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter, softened Use unsalted butter so you can control the salt.
  • 4 large eggs
  • 0.5 cups dark rum Dark rum gives that warm, molasses-like note.
  • 0.5 cups whole milk Whole milk keeps the crumb tender and rich.
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
For the glaze
  • 0.5 cups unsalted butter
  • 1 cup granulated sugar
  • 0.25 cups dark rum
  • 0.25 cups water
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a large bowl, beat the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the butter mixture, alternating with milk and rum, starting and finishing with dry ingredients.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick comes out clean.
Glaze Preparation
  1. Melt the butter in a saucepan, add sugar, water, and rum, and simmer for about 5 minutes, removing from heat before adding vanilla.
Glazing and Serving
  1. Poke holes in the warm cake and pour the glaze over it.
  2. Let the cake rest for 15 minutes before inverting onto a serving plate to cool.

Notes

Serve this cake warm with ice cream or whipped cream. For a twist, pair it with a tart dessert or sprinkle with powdered sugar.