Orange Buttered Rum Cake
Orange Buttered Rum Cake is rated
out of
5 by
5.
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
16
This cake is spiked with a touch of rum, a Caribbean liquor distilled from sugarcane juice or molasses. Rum is available in a range of colors, each stronger in flavor, from milk white or silver to golden, amber, dark and Demerara, the darkest and most full-bodied one.
Ingredients:
- 2 1/2 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 Tbs. dark rum
- 3/4 tsp. orange oil
- 16 Tbs. (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs plus 1 egg yolk
- Confectioners' sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350ºF. Grease and flour a wreath cake pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, combine the milk, rum and orange oil and stir to mix; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly higher than the center. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 15 minutes.
Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
Position a rack in the lower third of an oven and preheat to 350ºF. Grease and flour a wreath cake pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, combine the milk, rum and orange oil and stir to mix; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly higher than the center. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 15 minutes.
Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
Rated 5 out of
5
by
GuyaneseLady77 from
Delicious Cake
This cake was very good. Everyone that ate it loved it. I followed the recipe exactly except I used almond milk. You will not be disappointed if you make this cake. Yum!
Date published: 2020-10-28
Rated 5 out of
5
by
Sterling from
Wonderful Recipe
The recipe is easy, tastes great and a go-to any time of the year.
Date published: 2019-12-06
Rated 5 out of
5
by
Buttercup from
Awesome cake
I tried this recipe a few days ago and got rave reviews from my family. Very tasty cake. I didn't use the same cake pan as they are not available. I used a typical bundt pan and the cake didn't fill the pan completely however still tasted very good.
Date published: 2019-01-03
Rated 5 out of
5
by
MiretteA from
Exceptionally Perfect Cake
This cake combines the texture of a pound cake with the exceptional flavor of orange. The dark rum & orange oil work so well together to enhance flavor & smell. This cake comes out perfect every time & will be everybody's favorite cake. First time I baked it, it was gone the same day. I baked it 3 times in 5 days because everyone complained they only got a taste & someone else finished it.
The batter is too big for a 10-cup bundt cake pan. The third time I baked it, I used a 12/14 cup bundt cake. Also, in my oven it took about an hour to bake, not 45 minutes as stated in the recipe.
Once you introduce your friends & family to this cake, it will become a staple of every party & every event.
Date published: 2015-09-14
Rated 5 out of
5
by
LucyC1 from
Big Success
I made this cake for a group at work...rave reviews. The cake was moist, and the flavor was rich. Nice texture. It was gone before lunch time.
Date published: 2014-01-28