Butter Rum Cake ( from Scratch)

READY IN: 2hrs 40mins
Recipe by crazyPastrychef

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

Top Review by 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.

Ingredients Nutrition

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 -- .

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