Rum Cake

By maredan

Ingredients

• 3 cup(s) flour, unbleached or all purpose
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) butter, softened
• 3 whole(s) eggs
• 2 cup(s) brown sugar
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) buttermilk
• 1 cup(s) rum, divided

Details

Servings 8

Preparation

Step 1

Directions

Preheat oven to 325. Grease and flour a 9'' fluted cake pan
Sift together flour, baking powder, baking soda and salt and set aside
Cream butter and sugar together until light and fluffy
Beat in eggs one at at time
Add vanilla extract
Add flour to butter mixture, alternating with buttermilk and 1/2c rum
Spread batter in prepared cake pan and bake for 60 minutes, until toothpick inserted into cake come out clean
Remove cake from pan and allow to cool on a wire rack until just warm
Return cake to pan and pierce with a skewer or knife
Pour remaining 1//2c rum over cake in pan and cover tightly