This recipe has a bit of a background. My mother used to make a wonderful cake called a Bonnie Butter Cake - the recipe is listed in the old orange Betty Crocker cookbook she gave me when I moved out of the house. However, upon trying to recreate this cake for my husband, I discovered a shocking secret - the recipe she uses for the frosting (arguably the best part of the cake) wasn't the one referenced by the recipe! It was too late in the day to call her and get the recipe, so I looked for other ideas. A slight adaptation of another frosting recipe for a Butter Rum Glaze led to my husband's announcement that this cake was possibly the best he'd ever eaten! Now I have a "secret" recipe of my own to share!
Provided by queenofeats
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. While waiting, grease and flour a 13x9 inch pan. You can also use two 9 inch pans or three 8 inch pans if you prefer a layer cake.
- Start with the cake ingredients. In a large mixing bowl, mix the sugar, butter, eggs and vanilla on low speed until the mixture begins to get fluffy. This usually takes two or three minutes if your butter is nice and soft.
- Beat the mixture on high speed (the highest your mixer will go!) for five minutes, scraping the sides of the bowl to ensure complete mixing. This step is very important; do not skip it to save time! It will make all the difference in the fluffiness of the cake. The mixture should be pale and resemble cheesecake filling by the time you are finished mixing.
- Beat in the flour, baking powder, salt and milk alternately on low speed. The mixture will thicken considerably as more flour is added. This is great for giving those arm muscles a workout!
- Add the rum or rum flavoring and give the mixture a final mix on low speed. You can add a little more rum if you're so inclined, but too much will ruin the consistency of the cake. Save it for the glaze or get yourself a drink!
- Pour the mixture into your pan(s).
- Bake until a toothpick inserted into the center of the cake comes out clean. For 13x9 pans this is approximately 45-50 minutes; for layers this is approximately 30-35 minutes.
- Let the cake cool while you make the glaze.
- Heat the butter in a small saucepan over low heat until it is fully melted.
- Slowly add the rum or rum flavoring and the powdered sugar. Make sure you take the time to dissolve the sugar, it can take a few minutes to fully melt. The glaze should thicken considerably by the time the last of the sugar is added. You can add more rum than the amount listed if you're so inclined, but too much will cause consistency problems.
- If the glaze is too thick, add hot water one tablespoon at a time until it reaches the consistency you want. For this cake I prefer leaving it on the thicker side (1-2 tablespoons of water at the most) but it is a matter of personal taste.
- Add the nutmeg and cinnamon. These spices are optional, but they add a lot of character to the glaze and give it a flavor similar to a hot buttered rum - yum! Add more if you like this combination, the amounts listed are conservative for what my family in particular enjoys!
- Let the glaze cool for a minute or two and then pour it over the top of the cooled cake. Use a spatula or spoon to help make sure the cake gets fully covered if the glaze is on the thicker side. To really make sure the glaze gets into the cake, you can poke holes in the top of the cake with a fork before pouring - this will help the cake soak up the glaze.
- Let the cake sit for at least half an hour before serving. This will give the glaze time to harden up a little and become more like a smooth frosting than a wet glaze.
- Serve and enjoy! You can sprinkle a little extra nutmeg and cinnamon over the top for presentation, but I've found that the taste of the cake requires no bells and whistles to get attention! It may look and feel simple, but this is deceptive once you get a taste of what you've made.
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Dark Labib
[email protected]I love the combination of rum and butter in this cake. It's a unique and delicious flavor.
ezekiel adeleke
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious and decadent.
Md Mohshin
[email protected]I've made this cake several times now, and I've never been disappointed. It's always moist and flavorful.
Rayshonanda Brown
[email protected]This cake is definitely a keeper! It's easy to make and always a crowd-pleaser.
Christie Wright
[email protected]I'm not a huge fan of rum, but I still thought this cake was delicious. The flavor was subtle and not overpowering.
Carolyn Robbins
[email protected]I made this cake for my family and they loved it! They said it was the best butter cake they'd ever had.
Selam Dereje
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. The texture was great, though.
Freezer
[email protected]I've tried a lot of different butter cake recipes, but this one is definitely my favorite. It's the perfect balance of sweet and moist.
AtomicKid420 AtomicKid420
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh.
Neeta Budhu
[email protected]I was a little skeptical about the rum in this cake, but I'm so glad I tried it! It really gives the cake a unique and delicious flavor.
Ronms Mogor
[email protected]I've made this cake several times now, and it's always a hit. It's a great dessert to bring to potlucks or parties.
PN Sabit
[email protected]This is officially my go-to butter cake recipe! It's so delicious and moist, and the rum flavor is just perfect.