Cathy’s Rum Cake is a delectable dessert that is enjoyed by many. It is a moist and fluffy cake infused with the rich flavor of rum. This easy recipe allows you to make this heavenly treat in the comfort of your own kitchen.
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 eggs
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups buttermilk
– 1/2 cup dark rum
– 1 teaspoon vanilla extract
1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Stir in the rum and vanilla extract until well combined.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Once the cake has cooled, you can optionally drizzle it with a rum glaze or sprinkle it with powdered sugar for added sweetness.
Now let’s move on to some frequently asked questions about Cathy’s Rum Cake recipe:
1. Can I use a different type of alcohol?
Yes, you can substitute rum with other spirits like bourbon or brandy to create different flavors.
2. Can I make this cake without alcohol?
Yes, you can omit the rum and replace it with vanilla extract for a non-alcoholic version.
3. Can I use self-rising flour instead of all-purpose flour?
It is not recommended to use self-rising flour as it already contains leavening agents which may affect the texture of the cake.
4. How long can I store this cake?
This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
5. Can I freeze Cathy’s Rum Cake?
Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing.
6. Can I use light rum instead of dark rum?
Yes, you can use light rum if you prefer a milder flavor.
7. Can I add nuts or fruits to the cake batter?
Certainly! You can add chopped nuts like walnuts or pecans, or even dried fruits like raisins or cranberries to enhance the flavor and texture of the cake.
8. Can I make cupcakes instead of a bundt cake?
Yes, you can use this recipe to make cupcakes. Just adjust the baking time to around 20-25 minutes.
9. Can I use this recipe for layer cakes?
Yes, you can divide the batter between two 9-inch round cake pans and adjust the baking time accordingly to make a layered cake.
Cathy’s Rum Cake is a delightful treat that is perfect for any occasion. With its moist texture and rich flavor, it is sure to impress your family and friends. Whether you enjoy it with a cup of coffee or as a dessert after a meal, this recipe is a must-try for all cake lovers.