Grammie Bea's Butter Rum Cake

Indulge in the rich, nostalgic flavors of **Grammie Bea's Butter Rum Cake**, a moist and buttery bundt cake infused with the warm, aromatic notes of dark rum. This dessert masterpiece combines a tender, golden crumb with a luscious glaze made from real butter, sugar, and a splash of rum for an irresistibly decadent finish. Perfectly balanced with hints of vanilla and optional crunchy pecans or walnuts, this cake is a show-stopping centerpiece for holidays, special occasions, or simply when you're craving a treat that feels homemade with love. With simple pantry staples and easy-to-follow steps, this boozy delight promises to wow your taste buds and impress your guests. Whether served fresh or enjoyed the next day, its rich flavor and melt-in-your-mouth texture make it absolutely unforgettable.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter
• 0.75 cup Whole milk
• 4 pieces Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Dark rum
• 1 cup Chopped pecans or walnuts (optional)
• 0.5 cup Unsalted butter (for glaze)
• 0.25 cup Water
• 1 cup Granulated sugar (for glaze)
• 0.25 cup Dark rum (for glaze)

Directions

Step 1

Preheat your oven to 325°F (165°C) and grease a 10-cup bundt pan generously with butter or oil. Dust with flour or finely chopped pecans or walnuts, if using, to coat the inner surface of the pan.

Step 2

In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3

In a stand mixer or large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Step 6

Stir in the dark rum and fold until the batter is smooth.

Step 7

If using chopped pecans or walnuts, sprinkle them evenly at the bottom of the prepared bundt pan.

Step 8

Pour the batter into the bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 9

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

While the cake bakes, prepare the rum glaze. In a small saucepan, combine 1/2 cup butter, 1/4 cup water, and 1 cup granulated sugar. Bring to a boil over medium heat, stirring constantly, then reduce heat and simmer for 5 minutes. Remove from heat and stir in 1/4 cup dark rum.

Step 11

Once the cake is done, remove it from the oven and place it on a cooling rack for 10 minutes. Do not remove from the pan yet.

Step 12

Using a skewer or toothpick, poke small holes all over the surface of the cake while it is still in the pan. Slowly pour half of the glaze evenly over the cake, allowing it to seep into the holes.

Step 13

Let the cake sit for another 10 minutes to absorb the glaze, then invert it onto a serving platter.

Step 14

Brush or drizzle the remaining glaze over the top and sides of the cake, ensuring even coverage.

Step 15

Allow the cake to cool completely before slicing and serving. Store any leftovers in an airtight container for up to 3 days. Enjoy!

Nutrition Facts

Serving size	(1819.4g)

Amount per serving	% Daily Value*
Calories	6458.3

Total Fat 301.4g	0%
Saturated Fat 134.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1276.0mg	0%
Sodium 2458.0mg	0%
Total Carbohydrate 816.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 613.9g
Protein 68.4g	0%

Vitamin D 316.6IU	0%
Calcium 505.3mg	0%
Iron 18.1mg	0%
Potassium 1334.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 4.4%

Carbs: 52.2%