Rum Cake

    3 hours 15 min

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

    188 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (74)


    I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels, Amaretto, Captain Morgans. I susbtitute 2% milk sometime for the buttermilk. Add pecans and Marchino cherries to the bottom of the pan to make it look festive. I have also used Brown sugar, butter and pecans to make a crumble. No matter what I use it's always a hit. To me it's better the longer it ages. I make it a day or two before serving. I have sent it down range to many friends that have deployed and it is always a hit down range. It travels so well and stays fresh! For them I don't use any alcohol but use about 2t of extract for the glaze(almond, rum, coconut and rum). A definite on my holiday dessert table EVERY year!  -  07 Nov 2007  (Review from Allrecipes US | Canada)


    This was a wonderful cake. I don't know what the other reviewers did but mine came out perfect. Great with eggnog ice cream. The cake was light not dense. I sifted my dry ingredients twice. I also made sure that the butter and sugar was nice and fluffy. When making the cake you must take you time. The other trick is to poke enough holes in it so the glaze goes through it. Remember this is a homemade cake, not a box mix. Thanks for a great recipe!  -  31 Dec 2007  (Review from Allrecipes US | Canada)


    This is the best rum cake ever!! I did reduce the amount of sugar in the cake batter by 1/2 cup as I don't like a cake that is too sweet.  -  27 Aug 2002  (Review from Allrecipes US | Canada)

    More collections