Evelyn's b-day Butter Rum Cake

I used dark rum. Yum!


Ingredients for Cake:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk
½ cup rum
1 cup butter [melted]
2 teaspoons vanilla extract
4 eggs

Ingredients for Sauce:

3/4 cup white sugar
1/3 cup butter
3 tablespoons rum
2 teaspoons vanilla extract

Directions:

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in ½ cup buttermilk, ½ cup rum, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs (use an electric mixer – it makes the batter smoother and the cake more moist). Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the o3 tablespoons rum. Cook over medium heat, until fully melted and combined, but do not boil.

Prick holes in the still warm cake (STILL IN THE BUNDT PAN) using the end of a wooden spoon – poke about ten holes in the cake evenly spaced apart. Slowly pour sauce over cake. Let cake cool before removing from pan.

The cake tastes even better with a scoop of vanilla ice cream, or it’s just fine by itself (you’ll taste the sauce in every slice of the cake).