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.
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp fine sea or kosher salt
- 1/2 tsp baking soda
- 4 eggs
- 2 cups granulated sugar
- 1 cup softened unsalted butter
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- optional – confectioners sugar to sprinkle on top
Butter rum sauce
- 1 cup granulated sugar
- 1/4 cup cold water
- 1/2 cup unsalted softened butter
- 1/8 tsp fine sea or kosher salt
- 1 tbsp butter rum extract
Instructions
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Pre-heat oven to 325 degrees and grease the bottom of a 10 inch tube pan or a bundt pan. Sift together the flour, baking powder, salt and baking soda in a medium bowl. In a large bowl cream butter and sugar. Then beat in the eggs, one at a time. Combine the buttermilk or sour milk 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. 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 prick the top of the cake with a fork to prepare it for the sauce. For the butter rum sauce combine in a saucepan the sugar, water and butter. Heat until butter is melted (do not boil). Stir in rum extract. While hot pour over cake. 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.*