Butter Rum Cake Recipe

Everyone loves butter rum cake. It’s a popular cake with a moist, buttery, and boozy taste. And once you make a few from scratch, you will find yourself wanting to make more. So, follow this recipe and store this butter rum cake in the freezer. You can make this butter rum cake in less than 45 minutes and in one bowl. Enjoy!

It’s the naughtiest, most decadent and time consuming of all cakes, the Butter Rum Cake.

This butter rum cake recipe is great for the holidays, but also tasty for any occasion. It’s vanilla-based (no rum!), so is a nice change from the traditional chocolate or cherry cakes. It’s moist and crumbly and great with coffee or tea. It’s actually a quick and easy recipe that takes 15 minutes from start to finish—plus it’s low-fat and low-sugar!

If you’re looking for a decadent, rich and slightly intoxicating cake, visit …… Look no further. This cake has everything and more. The cake is very moist (thanks to the rum syrup) and has the rich flavor you’d expect from a cake called butter rum cake. The cake is made in a Bandt cake tin, which makes perfect indentations for the syrup. What makes the syrup so special? Well, it’s made with butter, rum and sugar….. Yummy! This cake is perfect for special occasions – it’s rich and decadent, but it looks great on the plate!

What is rum butter cake?

The butter-rum pie is said to have its origins in the Caribbean. When they settled the islands, the British settlers brought with them a repertoire of steamed puddings (which are still popular in Britain today). Soon, chefs began combining these puddings with one of the region’s most popular ingredients: rum!

What is the best rum for rum cake?

For this cake you want a rich rum flavor, and for that you need to use dark rum. Rum is the main ingredient of the cake, so you need a good quality rum, preferably with a hint of vanilla. Captain Morgan is a good option.

Tips for making the best rum cake

You can use any shape for this cake, but since the look of the cake can be a bit bland, the Bundt cake gives it something special.

To make a keto version of this cake, replace the flour with almond flour and use a sugar substitute instead of granulated sugar. It will be slightly thicker, but since it’s a syrup-soaked cake, there won’t be much difference.

If you want to shorten the time, you can use canned cake mix. Prepare the cake according to the instructions on the package and proceed with the rest of the recipe by poking holes in the cake and adding the rum and sugar syrup.

Do not be impatient during the soaking phase. The syrup is what makes this cake special, so it should have time to soak deep into the cake. It also means making enough holes in the cake for the syrup to seep through.

How to store butter-rum cake

Rumbot cake can be kept in the refrigerator for up to 5 days. You can also wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. This works especially well if you freeze it in slices. Thaw in the refrigerator and warm gently to serve.

How to make a Rum Butter Cake

Preheat the oven to 160°C. Grease the Gugelhupfform with a little butter or melted butter. Start the crust by mixing the dry ingredients first: Flour, milk powder, cornstarch, baking powder and salt.

Put the eggs in another bowl.

Add the milk, dark rum and milk to the eggs and beat with a whisk.

In a small bowl, beat together the butter and sugar until light in color.

Mix the dry ingredients with the butter-sugar mixture until crumbs form.

Add the liquid to the breadcrumbs and beat until smooth.

Add to pan and bake for 60 minutes.

Meanwhile, make a rum syrup by combining all the above ingredients in a saucepan and bringing the mixture to a boil. Remove from the fire immediately afterwards.

Make holes in the dough and pour the hot rum syrup over it (about 2/3 of the way down). Let them soak and cool.

Before serving, remove the cake from the baking sheet and drizzle the top with the remaining rum syrup.


When you have guests over, why not make butter-rum cake in little Bundt pans? That way every guest has his or her own little rum and butter cake!Have you ever heard of Rum cake? If you have, you probably came to the perfect place for the pastry! I bet you thought that Rum is a drink, but it’s actually a liquor, and it’s a blend of dark rum and sugar.. Read more about chocolate butter rum cake recipe and let us know what you think.

Frequently Asked Questions

Which rum is best for rum cake?

There are many different kinds of rum, and though they can vary dramatically in both flavor and price, a number of them are well suited to baking. Most recipes call for white rum, but I’m a big fan of dark rum that’s been aged in bourbon barrels. It’s a bit stronger and bolder and has a deep, woody flavor. (Believe me, you’ll taste it in the recipe.) A recipe for a rum cake does not call for a specific type of rum, so there are no rules to follow. However, you don’t want a weak rum that is so sweet it’s not much different from a rum and coke, and you don’t want a too dry rum that is too harsh to blend into the cake. In this case, we’re looking for a rum that has a good balance of sweet and spice, so your taste buds won’t be too overwhelmed by the rum flavor.

How do you make rum pound cake?

Rum pound cake is an absolutely delicious, rum-flavored cake which is simple, easy to make, and above all delicious. So, the first thing to keep in mind, is that Rum Pound Cake is not a cake that is traditionally made. Like many other desserts, it is a pound cake that is soaked in rum. The recipe calls for a pound of butter that is then chopped up and mixed in with the other ingredients. Now, a pound of butter is more than enough to get the cake to rise. But, you want to make sure that you do not overdo it on the butter.

Do you have to use a Bundt pan for rum cake?

I have a confession to make. I’ve never made a Bundt cake. I know, it sounds like a crime, but I’ve never been brave enough to try. I’ve seen the Bundt pan sold, but have never used it myself. So, I decided to test the Bundt pan by making a Butter Rum Cake. Found the recipe here. It came out really moist and delicious. I don’t think I will ever bake a Bundt cake again, but the rum cake was a hit! If you’re here, odds are that you’ve made one of the most important food decisions of your life. You’re most likely having a baby, and the one thing you can’t do without is a Bundt pan. I have one, and I love it. It’s one of the best kitchen tools for baking. It comes in a variety of sizes, and you can find one that’s right for your style of cooking. But don’t just take my word for it. Here is a Bundt pan that you can buy online. It’s a great gift idea for any new mother.

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