Butter Rum Cake ( from Scratch)

Submitted by crazyPastrychef

"Really Moist and tender Butter Rum Cake... You should Try it.... Really Rich.. I must Say..."

 

• Ready In: 2hrs 40mins
• Ingredients: 13
• Yields: 4 loaf pans
• Serves: 12

ingredients

• 2 cups soften butter
• 2 1⁄2 cups white sugar
• 7 eggs
• 1 tablespoon good vanilla extract
• 3 cups flour
• 2 tablespoons baking powder
• 1⁄2 teaspoon salt
• 1 cup double cream

• rum syrup

• 2 cups sugar
• 1⁄2 cup butter
• 3 cups water
• 4 tablespoons vanilla extract
• 1 cup dark rum

directions

1. I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
2. Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
3. Rum Syrup.
4. Boil together all Ingredients --
5. Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
6. When using a disposable tin just ladle syrup on to baked cake -- .

Reviews

[vtgirlindublin]

The batter was lovely, rich and moist. But a much larger bundt pan is needed -- perhaps a 12-cup one as the cake overflowed the pan.

 

[Ward T.]

Overall I'm giving this cake 4 stars. There are changes that I will have to make in order to "fix" what I see as flaws. The batter calls for 2 1/2 cups of sugar. NOPE...2 cups at the most. (it might even be less) It was way too sweet. And then for the rum syrup....again too much sugar. It calls for two cups and I will add 1 1/2 at best. Next item....the syrup mixture could have soaked 3 of these cakes. There was just too much. I tossed about a 1 1/2 cups of it. I will reduce the water by a 1 cup and up the rum by adding a splash off fire to retain a little more bite from it. Overall tasty cake....and thanks for the recipe.

 

[CarsonM]

I made this cake for a friend of mine who had fond memories of a butter rum cake from college. Butter rum cake was new to me, but I thought this recipe was fantastic! The cake itself had a great flavor, and it was so moist with syrup that it was really hard to stop eating. I also appreciated that, even though the syrup by itself had a pretty strong alcohol flavor, it was pleasantly light in the cake. The one change that I made to the recipe was that I baked it in a 13 x 9" sheet pan (knowing that I'd have difficulty unmolding it, drenching it and then transferring it to a cake plate without destroying it) which was the perfect size. Reading the other reviews, with their bundt pan disasters, leads me to believe that I made the right choice! However, the cake wasn't able to absorb quite all of the syrup - I had about 1/2 cup left over - so I might reduce the amount of water just a bit.

 

[sheila.jacobson]

I will be baking this Butter Rum Cake for Christmas 2012, but I will use my HUGE 15-cup Bundt cake pan, to make sure the batter doesn't overflow, & I will also be adding some candied orange peel (1/4 cup), candied lemon peel (1/4 cup), & some raisins (1/4 cup) soaked in rum, to the batter, which will increase the total amount of batter to fill the HUGE 15-cup Bundt cake pan. I remember having such a cake when I was a teenager, & the family that invited my family for Christmas dinner, in Montreal, Canada, said it was a British Christmas Rum Cake, & it wasn't shaped like a Bundt Cake, but was shaped like a traditional British Christmas cake ... a single layer, tall, 9-inch round cake, much like a British fruit cake, or a British Dundee cake.

 

[arberger]

I agree, you need a bigger bundt pan, mine spilled over then caved in around the center tube. The flavor of the cake was good, but I did not finish it with the rum mixture. I also was a bit afraid because of the amount of butter. I will try again in a day or two with a bigger bundt pan and I may cut the butter in half. Then I will come back with a full review.