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Buttered Rum Cake

Buttered Rum Cake
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Buttered Rum Cake is a delightful dessert that combines the richness of butter with the warm flavors of rum. This cake is perfect for any occasion, especially during the holidays or special celebrations. Its moist texture and sweet, buttery glaze make it a crowd-pleaser. The cake is not only easy to make, but it also allows for a unique twist on traditional recipes, making it a favorite among many.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 package instant vanilla pudding mix (3.4 oz)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1/2 cup dark rum
  • 1 cup unsalted butter (for the glaze)
  • 1 cup sugar (for the glaze)
  • 1/2 cup water (for the glaze)
  • 1/2 cup dark rum (for the glaze)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C).

Step 2: Prepare the Bundt Pan

Grease and flour a 10-cup Bundt pan thoroughly to ensure easy release of the cake.

Step 3: Mix the Batter

In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, water, and oil. Beat on medium speed until well combined.

Step 4: Add Nuts

Fold in the chopped nuts, if using, until evenly distributed throughout the batter.

Step 5: Pour Batter into Pan

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Step 6: Bake the Cake

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Rum Sauce

While the cake is baking, prepare the rum sauce by combining butter, sugar, and rum in a saucepan. Cook over medium heat until the sugar has dissolved.

Step 8: Poke Holes in the Cake

Once the cake is done, remove it from the oven and allow it to cool for about 10-15 minutes. Poke several holes in the top of the cake with a skewer.

Step 9: Drizzle Sauce over Cake

Slowly pour the warm rum sauce over the cake, allowing it to soak in.

Step 10: Cool and Serve

Let the cake cool completely in the pan for about an hour before inverting onto a serving plate.

Notes

Tip 1: Choosing the Right Rum

Use a good quality dark or spiced rum for the best flavor in your cake and sauce.

Tip 2: Storage Instructions

Store the cake in an airtight container at room temperature for up to five days, or refrigerate to extend its freshness.

Tip 3: Serving Suggestions

Consider serving the buttered rum cake with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Find it online: https://www.chyachya.com/buttered-rum-cake/