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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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armymomx2 December 10, 2010

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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YungB December 24, 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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CoffeeB June 19, 2008

WOW! This is a WONDERFUL DECADENT RICH BUTTERY cake. The Butter sauce is what really makes it special. I actually prefer rum extract to the real thing. My husband especially LOVED this. He says it's addictive. He's making me make it again a week later to share with his co-workers. He usually thinks all of the desserts I make are just "okay". I think this one will be his new birthday cake! Found by chance for Random Draw Tag.

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Engrossed June 02, 2007
Kentucky Buttercream Bundt Cake