Butter Rum Cake
Indulge in the rich, moist decadence of Butter Rum Cake, a classic dessert infused with the warmth of dark rum and the luxurious creaminess of butter. This bundt cake boasts a tender crumb, achieved by perfectly balancing all-purpose flour, milk, and softened butter, while a hint of vanilla enhances the inviting aroma. But the real star is the buttery rum glaze—poured over the cake while still warm, it seeps into every crevice, ensuring each bite is bursting with flavor and sweetness. An ideal centerpiece for celebrations or a comforting treat for any day, this Butter Rum Cake is surprisingly easy to make, with just 20 minutes of prep time before it bakes to golden perfection. Serve it as is or with a dollop of whipped cream for an irresistible dessert experience. Keywords: butter rum cake, moist bundt cake, rum glaze dessert, easy holiday dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Dark rum
- 0.5 cup Milk
- 0.5 cup Butter (for glaze)
- 1 cup Granulated sugar (for glaze)
- 0.25 cup Dark rum (for glaze)
- 0.25 cup Water
Instructions
Preheat your oven to 325°F (160°C) and grease a standard-sized bundt pan thoroughly. Dust it lightly with flour and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and dark rum.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the butter rum glaze. In a small saucepan, combine the butter, sugar, water, and dark rum for the glaze.
Bring the mixture to a gentle boil over medium heat, stirring frequently, and let it cook for about 2-3 minutes until the sugar is dissolved. Remove the glaze from heat and set aside.
Once the cake is baked, remove it from the oven and let it cool in the bundt pan for 10 minutes.
Carefully invert the cake onto a wire rack or serving plate. Use a skewer or fork to poke small holes across the surface of the cake.
Slowly pour the glaze over the warm cake, allowing it to soak into the holes for maximum moisture and flavor. Reserve a small amount of glaze to brush over the sides if necessary.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 50.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
