Butter Rum Cake Recipe

Butter: Unsalted butter is used to control the salt content and provide a rich, creamy texture to the cake and glaze.

Granulated sugar: This sweetens the cake and helps to create a tender crumb.

Eggs: Large eggs provide structure and moisture to the cake.

All-purpose flour: The base of the cake, giving it structure and body.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Whole milk: Adds moisture and richness to the cake batter.

Dark rum: Provides a deep, rich flavor to both the cake and the glaze.

Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor of the cake.

Water: Used in the glaze to help dissolve the sugar and create a smooth consistency.

When creaming the butter and sugar, make sure the butter is at room temperature. This ensures it will incorporate air properly, resulting in a lighter and fluffier cake. Additionally, when adding the eggs, do so one at a time and beat well after each addition to maintain the emulsion and prevent the batter from curdling.

• unsalted butter - Substitute with margarine: Margarine can mimic the texture and moisture content of butter, making it a suitable alternative.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water per egg. This works well as a binding agent in baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a slightly nutty flavor and more nutrients.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• whole milk - Substitute with almond milk: Almond milk can provide a similar texture and moisture content, making it a good dairy-free alternative.

• dark rum - Substitute with apple juice: Apple juice can provide a similar sweetness and moisture content, though it will lack the alcoholic content.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slight coconut flavor.

• granulated sugar - Substitute with honey: Honey can provide a similar sweetness level and add a slight floral note.

• water - Substitute with milk: Milk can add a bit more richness and creaminess to the recipe.

• dark rum - Substitute with maple syrup: Maple syrup can provide a similar sweetness and a unique flavor profile.

• Allow the butter rum cake to cool completely before storing. This ensures the glaze has fully absorbed and the cake is at its best texture.

• Wrap the cake tightly in plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the cake at room temperature for up to 3 days. If you need to keep it longer, consider refrigerating or freezing.

• For refrigeration, place the wrapped cake in the fridge. It will stay fresh for up to a week. Before serving, bring it to room temperature for the best flavor and texture.

• To freeze, wrap the cake in an additional layer of aluminum foil over the plastic wrap. This prevents freezer burn and preserves the cake's quality.

• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• Freeze the cake for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight. Then, bring it to room temperature before serving to ensure the best taste and texture.

• If you prefer to freeze individual slices, cut the cake into portions and wrap each slice in plastic wrap followed by aluminum foil. This allows you to thaw and enjoy single servings without defrosting the entire cake.

• Preheat your oven to 325°F (165°C). This temperature is gentle enough to reheat the butter rum cake without drying it out.
• Wrap the cake in aluminum foil. This helps to retain moisture and ensures the cake remains soft and tender.
• Place the wrapped cake on a baking sheet and heat in the oven for about 15-20 minutes. Check the cake halfway through to ensure it’s warming evenly.
• If you prefer using a microwave, slice the cake into individual servings. Place a slice on a microwave-safe plate.
• Cover the slice with a damp paper towel. This trick helps to keep the cake moist while reheating.
• Microwave on medium power for 20-30 seconds. Check the cake and add more time if necessary, but be careful not to overheat as it can become rubbery.
• For an extra touch of indulgence, reheat the rum glaze separately. Place it in a small saucepan over low heat, stirring occasionally until it’s warm and pourable.
• Drizzle the warm glaze over the reheated cake slices just before serving. This will refresh the flavors and add a delightful moisture to the cake.
• If you have an air fryer, you can also use it to reheat the cake. Preheat the air fryer to 300°F (150°C). Place the cake slices in the basket, ensuring they are not touching. Heat for 3-5 minutes, checking frequently to avoid overcooking.
• Serve the reheated cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

• Oven: Used to bake the cake at a consistent temperature of 325°F (165°C).

• Bundt pan: The specific pan shape used to give the cake its characteristic ring shape.

• Mixing bowl: A large bowl used to combine and mix ingredients.

• Hand mixer: An electric tool used to cream the butter and sugar and to beat the eggs into the mixture.

• Measuring cups: Used to measure out the ingredients like flour, sugar, milk, and rum accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Spatula: Used to scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

• Saucepan: Used to prepare the rum glaze by combining butter, sugar, and water and bringing them to a boil.

• Pastry brush: Used to brush the rum glaze over the cake to ensure it absorbs evenly.

• Cooling rack: Used to cool the cake after it has been baked and before applying the glaze.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.

Make the glaze in advance: Prepare the rum glaze while the cake is baking to save time.

Cool the cake quickly: Place the bundt pan on a wire rack to cool faster before inverting.

Brush glaze efficiently: Use a silicone brush for quick and even application of the glaze.