Hot Buttered Rum Cake
Warm, moist Hot Buttered Rum Cake features rich butter, sweet sugar, and vanilla, complemented by a flavorful butter sauce and fresh strawberries, perfect for cozy gatherings or celebrations.
Ingredients
Instructions
- Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.
- Gradually add sugar, beating at medium speed 5 to 7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Pour batter into a greased and floured 12-cup Bundt or 10-inch tube pan.
- Bake at 325°F for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
- Return cake to pan.
- Prick surface of cake at 1-inch intervals with a wooden pick; pour 1 cup Butter Sauce over cake.
- Let stand at room temperature 10 minutes.
- Remove from pan and place on a serving plate.
- Garnish, if desired.
- Pour remaining 1/3 cup Butter Sauce over cake and strawberries, if desired.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. To enhance the cake's moisture, you might add a splash of rum to the batter. Ensure your Bundt pan is well-greased to prevent sticking.
Serving Suggestions
Serve slices of Hot Buttered Rum Cake warm, drizzled with extra Butter Sauce and topped with fresh strawberries for a delightful contrast. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside holiday treats like Scotcheroo Cookies or Raspberry Cream Cake.
Storage & Reheating
Store leftover Hot Buttered Rum Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Buttered Rum Cake contains roughly 279 calories, with 2g protein, 23g carbohydrates, and 2g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pan for this recipe?
Yes, you can use a 9x13 inch baking pan instead of a Bundt or tube pan. Just adjust the baking time to about 30-35 minutes or until a toothpick inserted in the center comes out clean.
How can I make this cake more festive?
To make the Hot Buttered Rum Cake more festive, consider adding spices like nutmeg or cinnamon to the batter. You could also decorate the cake with seasonal fruits or a sprinkle of powdered sugar for an elegant touch.
Can I freeze this cake for later?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).