Buttered Rum Cake
Buttered Rum Cake is a decadent dessert with a rich, buttery flavor, toasted nuts, and a sweet rum glaze that soaks into every bite. It’s the perfect treat for any occasion, leaving everyone wanting more.
Ingredients
- 1 cup roughly chopped pecans or walnuts
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup dark rum
- For the Buttered Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup dark rum
- ¼ cup water
Instructions
- Preheat oven to 350°F. Grease and flour your bundt pan, then sprinkle chopped nuts evenly in the bottom. Set aside.
- Cream butter and sugar until fluffy (about 3–4 minutes). Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with milk. Stir in vanilla and dark rum until smooth.
- Pour the batter over the nuts in the bundt pan. Bake for 50–60 minutes until a toothpick comes out clean and the cake is golden and firm.
- Melt butter in a saucepan. Add sugar, rum, and water. Bring to a boil, then simmer for 5 minutes, stirring until smooth and slightly thickened.
- Remove cake from the oven and poke holes all over with a toothpick. Slowly pour the warm glaze over the cake. Let it soak for 20 minutes before turning out onto a serving plate.