Description
A delightful and moist cake infused with the rich flavors of butter and rum, dusted with powdered sugar for an inviting finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup rum
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the rum and vanilla extract.
- Mix the flour, baking powder, and salt in another bowl. Gradually add the dry mixture to the creamed mixture, alternating with buttermilk until smooth.
- Fold in the chopped nuts if desired for added texture.
- Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes before inverting it onto a wire rack.
- Dust the top with powdered sugar before serving for an attractive finish.
Notes
Make-ahead wonders: You can bake the cake a day in advance. Store it in an airtight container. The flavors continue to develop overnight!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg