butter rum cake

Over the Chinese New Year holidays, I basically baked up a frenzy. I spent two glorious days doing not much but bake! 

One of the cakes I baked was this Butter Rum Cake from “All Cakes Considered” by Melissa Gray. Recently, I baked a Chocolate Pound Cake from the same book and it turned out really well, so I thought I would give this cake a try since I liked the idea of adding some rum to the cake. 

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This cake was baked, had holes poked all over it, then a rum-syrup was poured on the cake. The cake soaked up the syrup before it was turned over and well, had more rum-syrup poured onto it. But because the amount of rum added was not a lot, you get a hint of it when you eat the cake. It is not at all WHAM! slamming you in the face kind of cake.

If you are going to feed this cake to kids and are worried about the rum, simply substitute the rum with vanilla extract. That will also work beautifully.

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And here are the instructions on how to make this cake!

In a mixing bowl, cream together the butter, caster and brown sugars until the mixture turns light and pale. This should take about 3-4 minutes, depending on how powerful your mixer is.

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Into this, add the eggs, one at a time and beat until each egg is incorporated into the batter before adding the next.

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Add the rum (or vanilla extract) and beat this into the batter.

Add the dry ingredients and the milk in the sequence flour-milk-flour-milk-flour. Mix only until the flour is just incorporated.

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Pour this into a greased Bundt pan. If you wish, you can also flour the pan before you add the batter – I don’t use flour, but I make sure the pan is well-greased so the cake does not get stuck. 

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Bake the cake at 180°C for about 55-60 minutes.

In the mean time, make the syrup by whisking together butter, sugar, water and rum (or vanilla extract) in a heat-proof saucepan over low heat until all the sugar has dissolved.

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Once the cake is baked, use a skewer to poke holes all over the top (which will eventually be the bottom) of the cake.

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Pour 3/4 of the rum-syrup onto the cake.

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Allow the cake to sit (and to absorb the syrup) for at least 15 minutes before turning it over onto a wire rack to cool completely.

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To serve, place the cake on a plate.

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Pour the remaining syrup all over it.

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Cut a slice, and enjoy!

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On-Going Workshops

IMG_1287 - CopyHands-On Valrhona Marble Butter Cake And Lana-Inspired Chocolate Fudge Cake Workshop

Date: Thu 1 June 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Date: 5 August 2017

Time: 2.30pm – 5.30pm

Venue: Butter & Bake

Tickets > CLICK HERE

Hands-On Black Forest Cake

Date: Sat 10 June 2017

Time: 2.00pm – 5.00pm 

Venue: The Eureka Cooking Lab

Date: Thu 22 June 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Tickets > CLICK HERE

Hands-On Strawberry Shortcake with Fresh Cream Frosting Workshop

Date: Wed 31 May 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Date: Sat 24June 2017

Time: 2.00pm – 5.00pm 

Venue: The Eureka Cooking Lab

Tickets > CLICK HERE

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Hands-On Bread Loaves and Buns Workshop

Date: Thu 29 June 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Date: Sat 1 June 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Tickets > CLICK HERE

Hands-On Pandan Chiffon and Marble Chiffon Cakes Workshop

Date: Fri 23 June 2017

Time: 9.00am – 12.00pm 

Venue: The Eureka Cooking Lab

Date: Sat 1 June 2017

Time: 2.30pm – 5.30pm 

Venue: Butter & Bake

Tickets > CLICK HERE

Butter Rum Cake
Serves 8
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For the cake
  1. 1 cup (225g) unsalted butter
  2. 1 cup (225g) caster sugar - I used 100g
  3. 1 cup (200g) brown sugar - I used 70g
  4. 4 eggs, at room temperature
  5. 1 tablespoon (15ml) light rum - I used Bacardi
  6. 3 cups (300g) cake flour
  7. 1 teaspoon salt
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1 cup (240ml) buttermilk
For the syrup
  1. 1/3 cup (75g) unsalted butter
  2. 3/4 cup (168g) sugar - I used 70g
  3. 3 tablespoons (45ml) water
  4. 2 teaspoons (10ml) rum
Instructions
  1. In a mixing bowl, cream together the butter, caster and brown sugars until the mixture turns light and pale. This should take about 3-4 minutes, depending on how powerful your mixer is.
  2. Into this, add the eggs, one at a time and beat until each egg is incorporated into the batter before adding the next.
  3. Add the rum (or vanilla extract) and beat this into the batter.
  4. Add the dry ingredients and the milk in the sequence flour-milk-flour-milk-flour. Mix only until the flour is just incorporated.
  5. Pour this into a greased Bundt pan. If you wish, you can also flour the pan before you add the batter – I don’t use flour, but I make sure the pan is well-greased so the cake does not get stuck.
  6. Bake the cake at 180°C for about 55-60 minutes.
  7. In the mean time, make the syrup by whisking together butter, sugar, water and rum (or vanilla extract) in a heat-proof saucepan over low heat until all the sugar has dissolved.
  8. Once the cake is baked, use a skewer to poke holes all over the top (which will eventually be the bottom) of the cake.
  9. Pour 3/4 of the rum-syrup onto the cake.
  10. Allow the cake to sit (and to absorb the syrup) for at least 15 minutes before turning it over onto a wire rack to cool completely.
  11. To serve, place the cake on a plate and pour the remaining syrup all over it.
Notes
  1. I halved the amount of ingredients and used a 6-cup Bundt pan for this recipe. For this, I baked at 180°C for 35-40 minutes.
Adapted from All Cakes Considered
Adapted from All Cakes Considered
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/