Butter Cake with Rum Glaze
This moist Butter Cake is made in a bundt pan and finished with a perfectly simple Rum Glaze. It is the perfect marriage of flavors and tastes like buttery rich heaven with a kick of something special.
Servings: 16 slices
Calories: 416kcal
Equipment
Ingredients
Butter Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Rum Glaze
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature, cubed
- ¼ cup rum
- 3 teaspoons vanilla extract
Instructions
Make Butter Cake:
- Preheat oven to 350° F. Butter generously and flour a 10-inch tube pan or bundt pan . Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.1 cup unsalted butter, 2 cups granulated sugar
- Add eggs, one at a time, beating well after each addition.4 large eggs
- Beat in vanilla.2 teaspoons vanilla extract
- Alternating with the buttermilk, add the flour mixture to the butter/sugar mixture in 3 additions, beating well after each addition.1 cup buttermilk
- Pour batter into prepared pan. Bake 55-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack set over waxed paper.
Prepare Rum Glaze:
- In a small saucepan, whisk together the sugar, butter and rum. Cook over medium heat just until butter is melted and sugar is dissolved fully. Remove from the heat; stir in vanilla.1 cup granulated sugar, ½ cup unsalted butter, ¼ cup rum, 3 teaspoons vanilla extract
- With a toothpick, poke holes in the top of the warm cake.
- Pour or spoon ¼ cup of the glaze over the cake.
- Let stand until glaze is absorbed. Repeat twice.
- Using a toothpick, poke holes into the sides of the cake and brush remaining glaze over the sides. Cool completely before slicing.
Notes
- Store cooled cake at room temperature for up to 4 days
- Cake may be frozen prior to glazing. Wrap cooled cake tightly in plastic wrap and store in freezer for up to 3 months. Warm gently in the oven at low temperature until cake is thawed and warm to the touch. Proceed with glazing the cake
- Recipe adapted from TasteOfHome.com.
Nutrition
Serving: 1 slice | Calories: 416kcal | Carbohydrates: 56.7g | Protein: 4.7g | Fat: 19.2g | Saturated Fat: 11.5g | Cholesterol: 93.8mg | Sodium: 140.2mg | Fiber: 0.6g | Sugar: 38.5g
