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    You are in: Home / Recipes / Kentucky Buttercream Bundt Cake Recipe
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    Kentucky Buttercream Bundt Cake

    Kentucky Buttercream Bundt Cake. Photo by Engrossed

    1/1 Photo of Kentucky Buttercream Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Rachel-Snachel's Note:

    This recipe came from a church cookbook from Harlan, Kentucky. This is a very rich, very easy to make bundt cake.

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    Units: US | Metric


    For the Butter Sauce


    1. 1
      Preheat oven to 325. Spray bottom of 10-inch tube pan with cooking spray.
    2. 2
      In a large bowl, cream the butter; gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the remaining cake ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping the bowl occasionally. Spread the batter evenly into the prepared pan.
    3. 3
      Bake for 1 hour, or until the top springs back when lightly touched. While the cake is still hot, prick the top of the cake and pour the butter sauce on top.
    4. 4
      To prepare the Butter Sauce: combine the 1 cup sugar, hot water, and ½ cup butter. Heat in a saucepan or in the microwave until the butter is melted---do not boil. Remove from heat, add rum flavoring, and pour over warm cake.

    Ratings & Reviews:

    • on December 10, 2010


      Easy to make and easy to eat! This is very good and moist. I agree the butter sauce takes it to another level, I'd recommend not skipping this step, so yumo!

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    • on December 24, 2008


      This cake is very rich but very moist and good. I don't like things too sweet so I only made half of the butter sauce. It was plenty sweet for my taste. This cake is somewhere between a pound cake and a densed yellow butter cake. I also used sour cream instead of buttermilk because that is all I have. Thank you for the recipe.

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    • on June 19, 2008


      I made this today at the restaurant I work for as we put out new Bundt cakes weekly to sell by the slice. This week I chose yours. A wonderful buttery tasting cake that is lovely in appearance also. We didn't have rum extact at the restaurant and since we are a coffee/cafe I used a Torani Syrup that we use in our latte's/smoothies/frozen drinks. Butter Rum was the flavor. Exceptional. Thanks for posting this keeper~

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    Read All Reviews (4)


    Nutritional Facts for Kentucky Buttercream Bundt Cake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 548.1
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 15.2 g
    Cholesterol 132.3 mg
    Sodium 485.5 mg
    Total Carbohydrate 75.1 g
    Dietary Fiber 0.8 g
    Sugars 51.2 g
    Protein 6.2 g

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