Best Hot Buttered Rum Cake Recipes

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

HOT BUTTERED RUM CAKE

Steps:

• 1. Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
• 2. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
• 3. Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.

NEE'S HOT BUTTERED RUM CAKE

Steps:

• Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
• Add eggs one at a time.
• In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
• Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
• Stir in vanilla.
• Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
• Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
• THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
• Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
• After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
• FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
• Once this thickens, remove from the heat and add the rum.
• Stir well.

HOT BUTTERED RUM CAKE

Steps:

• 1. For the Cake: Beat the butter at medium speed of an electric mixer about 2 minutes or until light and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes.
• 2. Add the eggs, one at a time, beating just until the yellow disappears.
• 3. Combine the flour and next 3 ingredients; add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the vanilla
• 4. Pour the batter into a greased and floured 12 cup Bundt or 10 inch Tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in the center comes out clean. Cook in the pan on a wire rack for 10-15 minutes. Remove from the pan. Let cool completely on the wire rack.
• 5. Return the cake to the pan. Prick the surface of the cake at 1-inch intervals with a wooden pick. Pour 1 cup of the buttered rum sauce over the cake. Let stand at room temperature for 10 minutes.
• 6. Remove from the pan, and place on a serving plate. Garnish, if desired, with fresh sliced strawberries. Pour the remaining 1/3 cup buttered rum sauce over the cake and strawberries.
• 7. For the Buttered Rum Sauce: Combine the first 3 ingredients in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Remove from the heat. Stir in the rum.

HOT BUTTERED RUM-PECAN CAKE

Steps:

• ---Cake---.
• Sift flour, baking powder and salt together.
• Beat eggs until very thick and light.
• Add sugar and continue to beat until mixture will hold a soft peak.
• Beat in lemon juice.
• Add hot water, 2 tablespoons at a time and beat until thick after each addition.
• Fold in flour in small amounts.
• Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
• Allow cake to cool.
• ---hotbuttered rum---.
• Melt butter in a small sauce pan.
• Add rum and brown sugar.
• Simmer for 5 minutes.
• ---frosting---.
• In another sauce pan, dissolve water in sugar over low heat.
• Beat the sugar syrup into the ricotta.
• Add cinnamon and beat until smooth and creamy.
• Add pecans and butterscotch chips.
• ---toassemble---.
• Spoon half of the buttered rum over the bottom half of the cake.
• Frost the bottom layer.
• Place second layer of cake on top of the frosting.
• Spoon remaining hot buttered rum over second layer.
• Frost with remaining frosting.
• Serve.