Rum Cake to Die For!! Or Cure What Ails You!

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This cake is a spin on another Libby’s special.  She sent me a rum cake to me when I was in University and the rum soaked through the wrapping and created quite a stir in the university post office.  I couldn’t claim the cake until I had shared some of it with the post office staff.  It is amazing and moist and very rummy.

Decadent Rum Cake

Libby’s Spiced Rum Cake

Pre-heat oven to 325 degrees F.  Butter and flour a Bundt pan.

Dry Ingredients: (Mix together in separate bowl)

3 cups gluten-free flour (or regular flour)

1 tsp Zanthan gum

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 tsp ginger

1/2 tsp nutmeg

Wet Ingredients:

1 cup room temperature butter

2 cups sugar

4 eggs

1 tsp vanilla extract

1 tsp rum extract

1 cup buttermilk or whole milk with 1 tsp lemon juice left to curdle

Rum Syrup

Left over spiced rum from Rum Raisin cookie recipe topped up to 3/4 cup

1 cup sugar

1/2 cup butter

Cream butter and sugar til fluffy.  Add eggs one at time with mixer running. Add both extracts.  Gently and gradually add dry ingredients alternately with buttermilk until just mixed.  You can always fold the dry ingredients and buttermilk into wet ingredients.  Just don’t over beat.  Pour into bundt pan and put into oven.  Bake for 1 hour until a toothpick inserted comes clean.  While cake is baking, put butter and sugar in a sauce pan and bring up to heat until sugar is dissolved and simmer for 2 minutes on low.  Remove from heat and add rum.  When cake comes out of oven, pour glaze over cake in pan and let sit for an hour until cake is cooled.  If you want the cake extra rummy, make more glaze and when the cake is turned out of pan, poke the cake with a skewer and pour more glaze over top.  Enjoy, Cheers Michele