Miss Lolly's Kitchen Rum Cake
Baker spray, for the bundt pan
3 cups Cake flour
2 cups Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2-2 1/2 sticks Salted butter, softened, suggested KerryGold
4 Eggs, large
1 cup Buttermilk
1 tablespoon Vanilla extract
1 tablespoon Cake batter extract
2 teaspoons Butter flavor extract
1/2 cup Dark rum
2 cups Sugar
1/3 cup Water
2 sticks Butter
1 cup Dark rum
1 tablespoon Vanilla extract

Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with baker’s spray (such as Crisco professional baker’s spray or Baker's Joy). I also make a mixture of 1 to 1 sugar and flour and dust the pan with it and refrigerate the pan for at least 30 minutes.

Add dry ingredients to the mixer bowl and mix for 1 minute. Add the softened butter (cut into pieces). Mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.

Add the eggs one at a time, mixing until blended. Add the extracts to the buttermilk. With the mixer on the lowest speed, gradually pour into the mixer. Increase the speed to #2 or #3 (on a KitchenAid stand mixer). Mix for 1 minute. Batter will be fluffy and smooth. Add the dark rum. I usually count to 5 while pouring. Mix 1 or 2 minutes more.

Pour into the prepared 12-cup Bundt pan. Bake for 45 mins or until a cake tester comes out clean.

Meanwhile, make the rum glaze: In a saucepan combine the sugar and water, and bring to a simmer. Add the butter and heat until the mixture bubbles, stirring occasionally. Remove from heat, let cool and thicken, then stir in the rum and vanilla.

Let the cake cool for 10 minutes, then turn out of the pan to make sure it doesn’t stick and poke holes with a skewer through the outside of the cake, top and sides. Carefully flip the cake back into the pan. Poke holes with the skewer all over the bottom of the cake and pour the glaze on top so that it saturates the cake.


Recipe courtesy of Bevy Smith. Enjoy this classic, heart-warming cake any time of the year.

PREP TIME: 30 minutes

COOK TIME: 50 minutes