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    You are in: Home / Recipes / Butter Rum Cake ( from Scratch) Recipe
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    Butter Rum Cake ( from Scratch)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs

    40 mins

    crazyPastrychef's Note:

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

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    Ingredients:

    Serves: 12

    Yield:

    loaf pans

    Units: US | Metric

    rum syrup

    Directions:

    1. 1
      I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
    2. 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. 3
      Rum Syrup.
    4. 4
      Boil together all Ingredients --
    5. 5
      Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
    6. 6
      When using a disposable tin just ladle syrup on to baked cake -- .

    Ratings & Reviews:

    • on September 28, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Butter Rum Cake ( from Scratch)

    Serving Size: 1 (288 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 912.8
     
    Calories from Fat 439
    48%
    Total Fat 48.7 g
    75%
    Saturated Fat 29.8 g
    149%
    Cholesterol 237.3 mg
    79%
    Sodium 668.8 mg
    27%
    Total Carbohydrate 100.8 g
    33%
    Dietary Fiber 0.8 g
    3%
    Sugars 75.7 g
    303%
    Protein 7.7 g
    15%

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