Introduction

A Buttered Rum Cake is a decadent dessert inspired by the classic flavors of rum. Originating in the Caribbean, where rum production is prominent, this cake combines the warmth of spices with a buttery richness. The rum glaze enhances the flavor, making it an ideal treat for holidays, dinner parties, or a cozy night in.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (120ml) vegetable oil
• 4 large eggs
• 1/2 cup (120ml) dark rum
• 1/2 cup (120ml) whole milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground nutmeg

For the Rum Glaze:

• 1/2 cup (115g) unsalted butter
• 1/4 cup (60ml) water
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) dark rum
• 1 tsp vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a round cake pan.
2. Prepare the Cake Batter:
   • In a large mixing bowl, cream together the butter, sugar, and oil until light and fluffy.
   • Add eggs one at a time, beating well after each addition. Stir in the vanilla and rum.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Rum Glaze:
   • While the cake is baking, melt the butter in a small saucepan over medium heat.
   • Add the water and sugar, stirring constantly until the sugar dissolves.
   • Let the mixture simmer for 3–5 minutes without stirring.
   • Remove from heat and stir in the rum and vanilla extract.
5. Glaze the Cake:
   • Once the cake is done, let it cool in the pan for 10 minutes.
   • Use a skewer or fork to poke holes all over the cake. Slowly pour half of the glaze over the cake while it’s still in the pan.
   • Let it soak for 20 minutes, then invert the cake onto a serving plate and brush the remaining glaze over the top.

History

The origins of Buttered Rum Cake trace back to the Caribbean, where rum has been a cultural and economic staple for centuries. It gained popularity as a holiday treat in the United States, especially around Christmas. Its unique combination of butter and rum gives it a distinct flavor that’s been loved for generations.

Benefits

• Rich Flavor: Combines buttery richness with the warmth of rum.
• Festive Appeal: Perfect for holidays and special events.
• Versatility: Can be served with whipped cream, ice cream, or fresh fruit.

Formation

The cake’s structure is achieved through the perfect balance of fats (butter and oil), leavening agents, and liquids (milk and rum). Poking holes into the baked cake ensures the glaze penetrates deeply, creating a moist and flavorful texture.

Nutrition (per serving)

• Calories: ~400
• Fat: 18g
• Carbohydrates: 55g
• Protein: 4g
• Sugar: 38g

Conclusion

Buttered Rum Cake is a timeless dessert that embodies warmth and indulgence. Its moist texture and rich flavor make it a favorite for dessert lovers worldwide. Whether you’re celebrating a holiday or simply indulging in a treat, this cake is sure to please.

Lovers of Buttered Rum Cake

This cake is loved by dessert enthusiasts, holiday bakers, and rum aficionados. It’s particularly cherished during festive seasons but can be enjoyed year-round by anyone who appreciates a decadent and flavorful dessert.