Classic Butter Rum Cake

This is an amazing classic butter rum cake that I got from my friend Regina. The recipe has been around since 1963 and still is a showstopper on any dessert table.

Here’s another recipe from my dear friend Regina. She is an amazing cook and baker. I so appreciate her giving me so many of her delicious recipes to share here on my blog. Not only do I love making her recipes, now all of you can too!

A note  from Regina: I received this delectable recipe from my dear friend Carol.  When I found out that her mom has been making this since 1963 knew I needed a copy.

So glad Regina got the recipe from her friend Carol.

Now we all can make this and serve to family and friends.

Even though this is called butter rum cake it’s made without any alcohol just rum extract.

So, even the kids can enjoy a nice big piece of this moist, delicious cake.

 You can see just from the photos how rich and dense this cake is. Well, it tastes amazing!

It’s one of the most popular cakes on the blog.

It’s buttery and rich tasting. We all deserve a really good occasional indulgence once in awhile and this one tops the list.

Bake one of these delectable cakes soon, serve to the ones you love.

I’m sure everyone is going to be asking for seconds.

Note: There are two different style photos of the cake. The original cake that Regina made was made in a tube pan. I made mine in a bundt pan. They both work for the recipe. Since I made my version in the bundt pan, I purchased a tube pan like the one Regina used in her original recipe. I’ll be making this cake both ways. It’s just such a delicious cake.

Classic Butter Rum Cake

Yields: 10 to 12

What you’ll need to make one of these amazing cakes…

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea or kosher salt
• 1/2 teaspoon baking soda
• 1 cup unsalted softened butter
• 2 cups granulated sugar
• 4 eggs, room temperature is best
• 1 cup buttermilk
• 2 teaspoons vanilla
• optional – confectioners sugar to sprinkle on top

Butter Rum Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup softened unsalted butter
• 1 tablespoon rum extract
• 1/8 teaspoon fine sea or kosher salt

Here’s how to make your own classic butter rum cake…

Directions:

1. Pre-heat oven to 325 degrees and grease the bottom of a 10 inch tube pan or a  bundt pan.
2. Sift together the flour, baking powder, salt and baking soda in a medium bowl.
3. In a large bowl cream butter and sugar. Then beat in the eggs, one at a time.
4. Combine the buttermilk with the vanilla.  Add to the butter mixture alternately with the dry ingredients.  Blend well after each addition with an electric mixer set on low speed.
5. Pour the cake batter into the prepared tube pan.  Bake at 325 degrees for 60 to 65 minutes, until the cake springs back when touched in the center.  Use a thin rubber spatula along the edge and stem of the pan.  Then poke the top of the cake with a fork, toothpick, or wooden skewer to prepare it for the sauce.
6. For the butter rum sauce combine in a saucepan the sugar, salt, water and butter. Heat until butter is melted (do not boil).  Stir in rum extract.  While hot pour over cake.
7. Cool cake in pan until you are ready to serve it.   After you remove the cake sprinkle some confectioners sugar on top.

*Just a note. This cake is great for a food gift. I bake a few for friends and neighbors during the holidays. It’s always a huge hit.*

Here is Regina’s original photo of this remarkable cake

Wait! Before leaving, here’s another one of Regina’s wonderfully delicious recipes…

Best Crumb Cake Recipe

Thanks for stopping by. I hope you enjoy the the recipes featured today. To save and collect any favorite recipes, you can pin them on Pinterest. It’s a great way of saving recipes for later on. Please stop back again soon. There are so many more recipes to see both sweet and savory. Remember to scroll up so you can print out the butter rum cake recipe in the recipe box.

Bye for now…

So moist and delicious