Rum Cake with Rum Glaze
A delicious cake with rum glaze soaked on top!
Servings 16 slices
Calories 557kcal
Ingredients
Rum Cake
- 1 cup butter room temperature
- 1/2 cup shortening
- 2 cups sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/3 cup dark rum
Rum Glaze
- 1/2 cup butter room temperature
- 1 cup light brown sugar
- 1/3 cup dark rum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Rum Icing Glaze (optional)
- 1 recipe rum glaze (see above)
- 2 cups powdered sugar
Instructions
For the Rum Cake
- Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
- Add eggs, one at a time, mixing thoroughly between additions.
- Add flour. Combine. Add buttermilk. Combine.
- Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
- Lastly, beat in the rum and pour into a buttered and floured bundt pan.
- Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
For the Rum Glaze
- Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
For the Rum Icing Glaze
- Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!
Nutrition
Calories: 557kcal | Carbohydrates: 72g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 412mg | Potassium: 107mg | Sugar: 54g | Vitamin A: 635IU | Calcium: 58mg | Iron: 1.4mg