Butter Rum Cake ( from Scratch)

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

• Ready In: 2 hrs 40 mins
• Serves: 12
• Yields: 4 loaf pans

Ingredients

• 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

• rum syrup

• 2  cups sugar
• 1⁄2 cup butter
• 3  cups water
• 4  tablespoons vanilla extract
• 1  cup dark rum

Directions

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