Name: Rum Cake II
Yield: 14
Ingredients: Butter - 1 cup; White sugar - 2 cups; Eggs - 4; Buttermilk - 1 cup; Vanilla extract - 1 teaspoon; All-purpose flour - 3 cups; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Salt - 1 pinch; Rum flavored extract - 1 teaspoon; Butter - 1 cup; White sugar - 1 cup; Rum - ½ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Rum Cake II

1. Butter - 1 cup

2. White sugar - 2 cups

3. Eggs - 4

4. Buttermilk - 1 cup

5. Vanilla extract - 1 teaspoon

6. All-purpose flour - 3 cups

7. Baking powder - ½ teaspoon

8. Baking soda - ½ teaspoon

9. Salt - 1 pinch

10. Rum flavored extract - 1 teaspoon

11. Butter - 1 cup

12. White sugar - 1 cup

13. Rum - ½ cup

How to cook deliciously - Rum Cake II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.

2. Stage

Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.

3. Stage

Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.

4. Stage

Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.

5. Stage

To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.