Perhaps it’s because of the endless daylight that causes me to bake more cakes in the summertime. I also like to do more hosting and entertaining in the summer, so there lies the excuse to bake a cake. I also like to try new recipes. Baking a rum cake seems easier than making a 2-layer cake (at least psychologically).
Homemade Rum Cake
Cake Ingredients:
1 cup dark brown sugar (or use half granulated and half brown sugar if you wish.)
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (Sour cream can be used.)
1/3 cup rum
2 teaspoons vanilla extract
1 cup of chopped nuts - pecans or walnuts
Directions:
1) Cream the butter and sugar together. Add the eggs and beat.
2) Add the buttermilk and rum.
3) Mix the dry ingredients in one mixing bowl and slowly incorporate them into the wet mixture.
4) Add the vanilla extract.
5) Toss 1/2 cup of chopped nuts onto the bottom of a buttered bundt pan. Bundt pans are traditional for rum cakes, but use a round or square pan if you wish.
5) Pour the batter into the bundt pan evenly.
6) Bake in a preheated 350 degree F oven for 60 minutes or more until done in the middle.
7) Let the cake cool, but remove it while still warm by loosening and turning the bundt pan upside down.
3 tablespoons butter, softened
3 tablespoons rum
1 teaspoon vanilla extract
Powered sugar, start with one cup
The rest of the chopped nuts
Directions:
Mix all the ingredients. After the cake is completely cool, frost it. Top the frosting with the remaining chopped nuts. Roasting the nuts on a cookie sheet before using them improves their flavor, but I’m often too lazy to do it.
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