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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The rum can be substituted with jack daniels, if you want an alcoholic adventure (believe me, if you are a jack fan, it is tasty). Ingredients:
1 cup butter |
2 cups sugar |
4 eggs |
1 cup buttermilk or sour milk |
2 tsps. rum extract |
3 cups flour |
1 tsp. baking powder |
1 tsp. salt |
1/4 tsp. baking soda |
butter sauce |
1 cup confectionery sugar |
1/2 cup butter |
1/2 cup rum |
1 tsp. rum extract |
Directions:
1. Cream butter with mixer then gradually add sugar and mix well.
2. Blend in eggs one at a time.
3. Combine buttermilk and rum extract.
4. Sift dry ingredients together.
5. Add dry ingredients and buttermilk to butter mixture alternately, beginning and ending with dry ingredients.
6. Grease and flour Bundt pan and cook at 350°F for 60-65 minutes. When done, insert a narrow spatula or knife around edges of pan to loosen.
7. Poke long toothpicks into cake all over top.
8. Heat ingredients to butter sauce until all blended. (add rum after heating to retain more alcohol)
9. Slowly drizzle hot butter sauce over cake allowing time for it to be absorbed.
10. Cool completely in pan before removing.
11. Sprinkle with confectionery sugar.
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