For a richer flavor, use dark rum in the glaze. Ensure all ingredients are at room temperature for optimal mixing. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to equal 1 cup. Let it stand for 5 minutes before using. To prevent the cake from sticking, grease and flour the tube pan thoroughly, ensuring every nook and cranny is coated.
Rum Cake II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS334
Indulge in the intoxicating aroma and decadent flavor of this Rum Cake. Each bite is a symphony of buttery goodness, infused with the warm embrace of rum, creating a dessert that's both comforting and irresistible. Perfect for celebrations or a special treat, this cake promises to be a memorable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol124 mg
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Fiber1 g
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Protein5 g
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Saturated Fat17 g
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Sodium288 mg
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Sugar44 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9 or 10-inch tube pan. (5 minutes)
02 Step
Recipe View In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy. (7 minutes)
03 Step
Recipe View Add eggs one at a time, mixing well after each addition. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together flour, baking powder, baking soda, and salt. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)
06 Step
Recipe View Stir in vanilla extract and rum extract. (1 minute)
07 Step
Recipe View Pour batter into prepared tube pan. (2 minutes)
08 Step
Recipe View Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
09 Step
Recipe View While the cake is baking, prepare the rum glaze. In a saucepan, melt the remaining 1 cup butter and 1 cup sugar over low heat. (5 minutes)
10 Step
Recipe View Remove from heat and stir in the dark rum. (1 minute)
11 Step
Recipe View Once the cake is removed from the oven, immediately poke holes all over the top with a wooden skewer. (3 minutes)
12 Step
Recipe View Slowly pour the rum glaze over the warm cake, allowing it to soak in completely. (5 minutes)
13 Step
Recipe View Leave the cake in the pan for 2 hours to allow the glaze to fully absorb before inverting onto a serving dish. (120 minutes)
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Marge Stark
Jun 5, 2025I found that using a bundt pan worked just as well as a tube pan. The cake was delicious!
Mollie Marvin
Apr 7, 2025I made this for a party and everyone raved about it! It's definitely a crowd-pleaser.
Lew Hilpert
Dec 16, 2024The directions were easy to follow, and the cake turned out beautifully. I will definitely be making this again!
Tom Ward
Oct 27, 2023Next time, I might try adding some chopped nuts to the batter for added texture.
Orion Rau
Sep 5, 2023This recipe is amazing! The cake came out so moist and flavorful. The rum glaze is the perfect touch!