Buttered Rum Nut Cake Recipe

Name: Buttered Rum Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup softened butter; 2 1/2 cup sugar; 6 large eggs, separated; 3 cup all purpose flour; 1/4 tsp baking soda; 8 oz sour cream; 1 tsp vanilla extract; 1 tsp lemon extract; 1/2 cup sugar; 1/4 cup plus 2 tablespoons butter; 3 tbsp rum; 3/4 cup sugar; 3 tbsp water; 1/2 cup black walnuts

Servings: persons

1 cup softened butter
2 1/2 cup sugar
6 large eggs, separated
3 cup all purpose flour
1/4 tsp baking soda
8 oz sour cream
1 tsp vanilla extract
1 tsp lemon extract
1/2 cup sugar
1/4 cup plus 2 tablespoons butter
3 tbsp rum
3/4 cup sugar
3 tbsp water
1/2 cup black walnuts

1
["Cream butter and sugar until creamy and well incorporated.", "Add egg yolks, one at a time beating well after each addition.", "Combine flour and baking soda.", "Add to creamed butter alternating with additions of sour cream.", "Begin with flour, end with flour.", "Mix in both extracts.", "In a separate bowl, beat room temperature egg whites until foamy.", "Gradually beating in 1/2 cup of sugar, one tablespoon at a time.", "Beat until stiff peaks form.", "Gently mix in half egg whites into batter and then gently fold in the rest of egg whites.", "Pour into greased and floured 10 inch tube pan.", "Bake in preheated 325F oven for 90 minutes or until golden brown and toothpick inserted in center comes out clean.", "Cool in pan 10 minutes.", "While cooling prepare buttered rum glaze.", "In small sauce pan, heat butter , sugar, rum and water.", "Stir until this comes to a boil.", "Boil for 3 minutes, remove from heat and stir in walnuts.", "Now turn cake out onto serving dish.", "Poke holes in cake at 1"" intervals with meat fork or wooden skewer.", "Pour glaze over cake.", "Simply enjoy!", "Recipe by Calvin given to taylor68too."]

1985

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup softened butter, 2 1/2 cup sugar, 6 large eggs, separated, 3 cup all purpose flour, and more.

Yes, Buttered Rum Nut 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.

That's it — enjoy your meal!

Buttered Rum Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions