How to Make Buttered Rum Cake with a Caramel and Rum Sauce

Buttered rum cake with a rum and caramel sauce is a delicious dessert that’s perfect for special occasions or just for indulging yourself. Here’s a recipe that serves 10-12 people:

Ingredients for the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1/2 cup dark rum
• 1 teaspoon vanilla extract

Ingredients for the rum and caramel sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup dark rum
• 1/2 cup heavy cream
• 1/4 teaspoon salt

Preparation of the cake:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Mix in the milk, rum, and vanilla extract.
6. Gradually mix in the flour mixture, stirring until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparation of the rum and caramel sauce:

1. In a heavy-bottomed saucepan, combine the sugar and water over medium heat.
2. Cook, stirring occasionally, until the sugar has dissolved and the mixture turns a deep amber color.
3. Remove the pan from the heat and carefully add the rum, stirring constantly.
4. Slowly pour in the heavy cream, stirring constantly until smooth.
5. Stir in the salt and let the sauce cool for a few minutes before serving.

To serve, slice the buttered rum cake and drizzle the rum and caramel sauce over each slice. You can also serve the sauce on the side for guests to add as much as they like. The cake and sauce can be stored in the refrigerator for up to 3 days.