Prep 2 hrs
Cook 40 mins
Really Moist and tender Butter Rum Cake... You should Try it.... Really Rich.. I must Say...
- 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
- 2 cups sugar
- 1⁄2 cup butter
- 3 cups water
- 4 tablespoons vanilla extract
- 1 cup dark rum
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- 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 --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
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.
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.
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.