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Butter Rum Cake

Yields1 Serving

Cake Batter
 2 ½ cups Cake flour
 3 tsp Baking powder
 ½ tsp Salt
 1 cup Brown sugar
 ¼ cup Sweetened condensed milk
 ½ cup Unsalted butter, softened
 ¼ cup Vegetable oil
 ½ cup Evaporated milk
 4 Eggs
 1 tbsp Pure vanilla extract
 ¼ cup Spiced dark rum
Butter Rum Sauce
 ½ cup Butter
 ¼ cup Brown Sugar
 ¼ cup Water
 ½ cup Spiced dark rum
 ½ tsp Vanilla extract
1

Preheat oven to 325 degrees F. Evenly coat bundt pan with cooking spray or butter.

2

Using an electric mixer, add the flour, baking powder, salt, sugar, condensed milk, butter and oil.Mix on low speed for just a couple of minutes until the butter and oil are well incorporated. Mixture will look crumbly.

3

Mix in the milk and then add in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.

4

Finally, mix in the rum and vanilla extract until the batter is smooth.

5

Pour the batter into the prepared pan and bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out clean.

6

Pour the batter into the prepared pan and bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out clean.

7

Remove from the oven and allow cake to cool in pan.

Butter Rum Sauce
8

Add the butter, sugar and water to a saucepan.

9

Bring to a slow boil and simmer for 8-10 minutes.

10

Remove from the heat and allow to cool before adding in the rum and vanilla extract.

11

With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.

12

Slowly spoon all the butter rum sauce, evenly over the surface of the cake.

13

Cover the pan with plastic wrap and leave for several hours or overnight.

14

Once ready to serve, flip cake out of pan and enjoy.