Rum Cake

Rum Cake


97 people made this

About this recipe: A delicious cake to eat with coffee. The rum butter sauce soaks into the cake making it moist and extremly delicious.

Brenda Benzar Butler

Makes: 1 cake

  • For the cake
  • 225g butter
  • 400g caster sugar
  • 4 eggs
  • 225g buttermilk
  • 1 teaspoon vanilla extract
  • 375g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 pinch salt
  • For the rum butter sauce
  • 225g butter
  • 200g caster sugar
  • 140ml rum

Prep:15min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr15min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm fluted cake ring.
  2. Cream butter and caster sugar together. Add eggs one at a time mixing well after each one.
  3. Sift the flour, baking powder, bicarbonate of soda and salt together. Add alternately with the buttermilk to the egg mixture. Stir in the vanilla and pour cake mixture into cake tin. Bake for 1 hour.
  4. Make the rum butter sauce just before the cake has finished cooking: Melt butter and caster sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
  5. Remove cake from oven and pour all of the rum butter glaze over cake while still warm. Leave cake in pan for 2 hours to cool and absorb the glaze before serving.

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