Butter Rum Cake Recipe
submitted by reader Judy Prine
of Hattiesburg, MS
Ingredients
Cake:
2 sticks butter
1 cup vegetable oil
5 eggs
3 cups sugar
3 cups cake flour
1 cup milk
1/2 teaspoon baking powder
1 teaspooon rum flavoring
1 teaspooon butter flavoring
1 teaspooon almond flavoring
Glaze:
1/2 cup water
1 cup sugar
1 teaspoon rum flavoring
1 teaspoon butter flavoring
1 teaspoon almond flavoring
1 teaspoon coconut flavoring
Instructions
1. Preheat oven to 350F. Grease a Bundt pan.
2. To prepare the cake, melt butter and oil together. Pour into mixing bowl. With an electric mixer, beat in eggs, one at a time. Add sugar, cake flour, milk, baking powder and flavorings; blend well. Pour mixture into pan. Bake 1 1/2 hours or until cake pulls away from sides of pan.
3. To prepare the glaze, combine water, sugar and flavorings in a saucepan. Heat until sugar melts; do not boil. Pour over cake while it is still hot.
Serves 16.
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9/13/07 2:42 PM
the glaze for the butter rum cake absolutely did not work for me--i followed directions, poured over hot cake, and the glaze went directly to the plate--i tried piercing the cake a bit to preserve a little of the glaze=also, when i saw the glaze was not going to adhere to the cake, i stopped pouring, and had over half left--to throw away.help....
9/17/07 4:26 PM
The glaze is not supposed to be thick like a frosting or icing. By pouring the thin liquid over the warm cake, you're adding just a hint of flavor to the crust. If it's too much trouble, or it you don't want to use up expensive flavorings, simply omit the glaze. Your idea to poke a few holes in the cake is a good one.
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