Butter Rum Cake Recipe

Name: Butter Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks butter; 3 1/2 c. sifted flour; 6 eggs; 6 oz. candied cherries; 1 oz. rum extract; 1 lb. brown sugar; 2 tsp. baking powder; 1 oz. lemon extract; 6 oz. candied pineapple; 1 c. pecans, chopped

Servings: persons

1
Flour all nuts and fruits before mixing with other ingredients.
2
Mix butter and sugar first.
3
Add eggs, then other ingredients as listed.
4
(You may want to mix the baking powder with the flour before mixing with all other ingredients.)
5
Pour into a greased and floured tube pan (may use Baker's Joy to spray pan instead of greased and floured).
6
Let set overnight.
7
Bake at 275u00b0 for 2 1/2 hours with a pan of water underneath cake.
8
(This is real good.
9
It could be used as a fruit cake.)

2458

kcal

Calories

129

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 sticks butter, 3 1/2 c. sifted flour, 6 eggs, 6 oz. candied cherries, and more.

Yes, Butter Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Rum Cake

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