Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Nee's Hot Buttered Rum Cake Recipe
    Lost? Site Map

    Nee's Hot Buttered Rum Cake

    Nee's Hot Buttered Rum Cake. Photo by Chocolatte

    1/2 Photos of Nee's Hot Buttered Rum Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Sherrybeth's Note:

    My grandmother always had requests for this recipe and being the "teetotaler" that she was, refused to use rum. We always got a huge kick out of that. She substituted rum flavoring in this recipe. I decided to post the original recipe with rum. Substitute if you's just as good. It does take a while to make and MAKE SURE TO READ THE FULL INSTRUCTIONS BEFORE STARTING....I really messed up the first time I made it, believe me.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    10 inch ...

    Units: US | Metric



    1. 1
      Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
    2. 2
      Add eggs one at a time.
    3. 3
      In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
    4. 4
      Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
    5. 5
      Stir in vanilla.
    6. 6
      Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
    7. 7
      Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
    8. 8
      THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
    9. 9
      Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
    10. 10
      After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
    11. 11
      FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
    12. 12
      Once this thickens, remove from the heat and add the rum.
    13. 13
      Stir well.

    Ratings & Reviews:

    • on January 05, 2013

      Very tasty. I didn't want to dig for my bundt or tube pans so I baked it in my 9x13 pan and it came out wonderful. I added about 1/4 cup of rum to the batter. I also added almonds and walnuts to the top of the cake before baking. I will be making this one again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2012


      Awesome! Once I got it out of the didn't go back in. I cooled it slightly and carefully worked it out of the pan. It was alittle difficult, but not too bad. Then I put it on a piece of wax paper in my cake platter. After the puncture steps, I slowly spooned the sauce over the cake and let it soak in between spoons. It soaks up the sauce well enough that you don't have to worry about a huge mess. You do need to be patient, though. I even got a nice little buzz off the cake :)~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2010


      First of all, even without the rum sauce, this is the best pound cake recipe I've ever had the pleasure of making. I couldn't stop "sampling" the batter! Then adding that buttery rum sauce (I used 1/2 cup vanilla flavored rum) put it over the top. If I could rate it 6 stars I would!! I had no problem with sticking . . . I used sed Baker's Joy in a heavy non-stick bundt pan and it released beautifully. Thank you for a great recipe. For my next trick I'm going to use the sauce on/in a chocolate pound cake . . . I'll let you know how that turns out.

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

    Read All Reviews (6)


    Nutritional Facts for Nee's Hot Buttered Rum Cake

    Serving Size: 1 (2028 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7168.1
    Calories from Fat 2712
    Total Fat 301.3 g
    Saturated Fat 183.1 g
    Cholesterol 1485.8 mg
    Sodium 6308.4 mg
    Total Carbohydrate 1025.4 g
    Dietary Fiber 10.9 g
    Sugars 713.4 g
    Protein 78.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes