Butter Rum Cake ( from Scratch) |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 3 |
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Really Moist and tender Butter Rum Cake... You should Try it.... Really Rich.. I must Say... Ingredients:
2 cups soften butter |
2 1/2 cups white sugar |
7 eggs |
1 tablespoon good vanilla extract |
3 cups flour |
2 tablespoons baking powder |
1/2 teaspoon salt |
1 cup double cream |
2 cups sugar |
1/2 cup butter |
3 cups water |
4 tablespoons vanilla extract |
1 cup dark rum |
Directions:
1. I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX -
2. Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients - Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes -
3. Rum Syrup.
4. Boil together all Ingredients -
5. Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
6. When using a disposable tin just ladle syrup on to baked cake - .
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