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Rum Cake II recipe
    1 servings

Ingredients:

  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon rum flavored extract
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup rum

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour one 9 or 10 inch tube pan.
  • Cream 1 cup of the butter and 2 cups of the white sugar together.
  • Add eggs one at a time mixing well after each one.
  • Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture.
  • Stir in the vanilla and rum extracts.
  • Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.
  • Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm.
  • Leave cake in pan for 2 hours before removing to serving dish.
  • To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat.
  • Remove from heat and stir in rum.
  • Use immediately to glaze cake.



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