Buttered Rum Cake is a rich and decadent dessert that’s perfect for special occasions or as a treat any time of year. This cake combines the flavors of butter, vanilla, and a hint of rum, often served with a buttery, sweet glaze that soaks into the cake for an extra indulgent experience.Here’s a simple recipe for Buttered Rum Cake:
Ingredients:
For the Cake:
- 1 box of yellow cake mix (or you can use your own homemade cake recipe)
- 1/2 cup unsalted butter, melted
- 1/2 cup dark rum (or spiced rum for extra flavor)
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (optional, for extra flavor)
- 1/2 teaspoon salt
For the Rum Glaze:
- 1/2 cup unsalted butter
- 1/4 cup dark rum
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions:
For the Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, or use a non-stick cooking spray with flour.
- Mix the Cake Ingredients:
- In a large bowl, combine the cake mix, melted butter, dark rum, water, vegetable oil, sugar, eggs, vanilla extract, rum extract (if using), and salt.
- Use a hand mixer or stand mixer to beat the ingredients on low speed for about 1 minute, then increase to medium speed and beat for 3 minutes until the batter is smooth and well-combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a cooling rack or serving plate to cool completely.
For the Rum Glaze:
- Prepare the Glaze:
- In a small saucepan, melt the butter over medium heat. Stir in the rum, sugar, and water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
- Remove from heat and stir in the vanilla extract.
- Soak the Cake:
- Once the cake has cooled, poke holes all over the top of the cake using a skewer or fork.
- Slowly drizzle the warm rum glaze over the cake, allowing it to soak into the cake. You can pour it over the cake in stages to ensure the glaze is absorbed evenly.
- Serve:
- Let the cake sit for at least 30 minutes so the glaze can soak in completely. The longer it sits, the more flavor it absorbs.
- You can serve the cake as is or top it with whipped cream, powdered sugar, or a scoop of vanilla ice cream.
Tips:
- For extra richness, you can add a handful of chopped pecans or walnuts to the batter or sprinkle them on top before baking.
- If you prefer a less boozy version, you can reduce the amount of rum in the glaze or replace it with an equal amount of rum extract and water.
This Buttered Rum Cake is moist, buttery, and infused with just the right amount of rum flavor, making it a delightful and indulgent dessert!
