Butter Rum Cake

The batter

Decided to use a Bundt pan.

Boiling the sugar water.

Fresh out of the oven.

Adding the Rum flavored "icing".

I can't decide if I liked this cake or not. I liked the flavor and how the outside was a little hard. The inside, though is where I'm torn. It's very dense. I'm still not sure how I feel about it or if I'd make it again. There was no baking powder or soda to make it light and fluffy. Just flour. Maybe it just needed real rum and not the extract? Well, that's a given :P Maybe it would be good as a dip in your cup of coffee kind of cake? I don't know.

I didn't feel like digging out my cake holder so I turned it over into my deep dish stone and it had plenty of room. The "icing" was just a flavored simple syrup. I still have a good amount left after brushing the entire top of the cake with it. Maybe drizzling more over a warmed up slice would be good? I don't know! If you feel daring, please make this and let me know what you think!

Here's my interpretation of the recipe:

Butter Rum Cake

2 c. flour

1¾ c. sugar

5 eggs

½ lb. margarine

1 tsp. vanilla

1 tsp. butter flavor

1 tsp. rum flavor

Bake slow 1 hour*

(over)

Butter Rum Icing

1 c. sugar

½ c. water

1 tsp. rum flavor

Boil sugar & water, cool. Add rum. Apply to warm cake with pastry brush.

*The recipe said to bake for 1 hour but didn't mention the temperature. So I baked it at 350º for 1 hour and I think that was just perfect.

*I brushed the entire top of the cake with the "icing" and still had a lot left over.

 

I hope you enjoy and give this recipe a second chance in your kitchen too.