This Kentucky Butter Cake recipe has been around for a long time because it is such a great cake! Butter cake is very moist and the rum just makes it even better. This recipe is a keeper, and great to serve to family, friends and guests.
2 cups sugar
2 sticks butter, softened
2 teaspoons rum, can use more(If you don’t use alcohol, you can substitute vanilla extract or rum extract)
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Rum Sauce Ingredients:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons rum, can use more (If you don’t use alcohol, you can substitute vanilla extract or rum extract)
In a large bowl cream sugar, eggs, butter and buttermilk together with mixer. Add flour, salt, baking powder, baking soda and vanilla or rum, then mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.
Rum Sauce Preparation:
Combine all ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Pour over cake. (Note: I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes, but you can just pour it over the cake!) The cake will soak up the sauce. YUMMY... Enjoy!
Judy Yeager of The Southern Lady Cooks had no idea when she started her food blog in 2008, that she would have such an amazing following... 800k and growing on Facebook! She loves to feature many traditional Southern recipes, along with family recipes and dishes created in her Kentucky Kitchen. She has two published cookbooks and a third on the way!
For more great Southern Lady recipes, visit www.TheSouthernLadyCooks.com