Buttered Rum Cake
Preheat oven to 325°F (165°C).
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in 1/2 cup rum and vanilla extract.
Pour into a greased and floured 10-inch bundt pan. Bake for 60 minutes or until a toothpick inserted comes out clean.
For the syrup, melt 1/2 cup butter in a saucepan. Stir in 1 cup sugar and water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in 1/2 cup rum.
Drizzle half of the syrup over the warm cake. Let it soak for 10 minutes, then invert onto a serving plate. Drizzle with remaining syrup.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 580 kcal | Servings: 12 servings .
