Nee's Hot Buttered Rum Cake
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 like....it'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.
- Ready In:
- 1 cup butter, softened
- 2 1⁄2 cups sugar
- 4 large eggs
- 3 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1⁄2 cup butter
- 1⁄4 cup water
- 1⁄4 cup light rum (you can use up to 1/2 cup)
- Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
- Add eggs one at a time.
- In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
- Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
- Stir in vanilla.
- 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.
- Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
- 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.
- Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
- 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.
- FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
- Once this thickens, remove from the heat and add the rum.
- Stir well.
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Awesome! Once I got it out of the pan....it 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 :)~1Reply
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.1Reply
Great cake! I have made it three times now. Once the cake is safely out of the pan, I absolutely cannot bring myself to put it back in. Our everyday plates are rather deep with wide edges. I just set it on the plate and keep spooning the sauce over it. After it sits awhile, the sauce will be completely absorbed, even through the center. The only technical issue I have had is getting it to release despite a heavy coating of Crisco and flour. If you can use a thin plastic utensil, it helps to loosen it along the sides of the pan before trying to release it. I will be baking this often. Oh yes, I used real rum! Sherrybeth, thanks for sharing your grandmother's recipe!Reply