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Rum Cake II
Rum Cake II
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Moist tube pan cake with a fabulous rum glaze for extra deliciousness.
Ingredients:
  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon rum flavored extract
  • 1 cup white sugar
  • 0.5 cup rum
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour a 9 or 10 inch tube pan.
  • Cream together 1 cup of butter and 2 cups of white sugar until smooth. Gradually add eggs one at a time, ensuring each is well incorporated before adding the next.
  • In a bowl, sieve together the flour, baking powder, baking soda, and salt. Add this mixture alternately with the buttermilk to the egg mix. Stir in the vanilla and rum extracts, then pour the batter into the pan.
  • - Bake the cake at 350 degrees F (175 degrees C) for 1 hour. - Immediately drizzle the warm cake with all of the Rum Butter glaze. - Allow the cake to rest in the pan for 2 hours before transferring it to a serving dish.
  • Melt 1 cup of butter with 1 cup of white sugar over low heat. Remove from heat, stir in rum, and use to glaze cake.

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