Dessert: United States – Rum-Soaked Butter Cake

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 20 min

Total 1 hr 35 min

Ingredients

1 cup (225 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
4 large eggs
2 1 / 2 cups (315 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp salt
1 cup (240 ml) milk
2 tsp vanilla extract
1 / 2 cup (120 ml) dark rum (for syrup)
1 cup (200 g) granulated sugar (for syrup)
1 cup (240 ml) water (for syrup)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.  
2. Cream butter and sugar until light, then add eggs one at a time and stir in vanilla.  
3. Combine flour, baking powder, and salt; add alternately with milk until just combined.  
4. Bake 45–60 minutes (depending on pan) until a skewer comes out clean. Cool in pan 10 minutes, then invert onto a rack.  
5. While cake bakes or cools, make rum syrup: simmer equal parts sugar and water until sugar dissolves, remove from heat and stir in dark rum to taste. Let cool slightly.  
6. Prick the warm cake with a skewer and slowly spoon or brush the rum syrup over the cake so it soaks in.  
7. Let the cake rest so the syrup is absorbed fully before slicing and serving.