Butter Rum Cake
Cake
- 1 cup (2 sticks) butter
- 1 cup vegetable oil
- 5 eggs
- 3 cups sugar
- 3 cups cake fl our
- 1 cup milk
- 1⁄2 teaspoon baking powder
- 1 teaspooon rum flavoring
- 1 teaspooon butter flavoring
- 1 teaspooon almond extract
- 1 cup sugar
- 1 teaspoon rum flavoring
- 1 teaspoon butter flavoring
- 1 teaspoon almond extract
- 1 teaspoon coconut flavoring
Instructions:
As a mother, I understand the love my mother mixed into each Butter Rum Cake she prepared the night before gift exchange at school.
- Preheat the oven to 350°F. Grease a Bundt pan.
- To prepare the cake, combine the butter and oil in a saucepan. Heat until the butter melts. Pour into a mixing bowl. With a mixer, beat in the eggs, 1 at a time. Add the sugar, cake flour, milk, baking powder, and flavorings; blend well. Pour the mixture into the prepared pan.
- Bake for 11⁄2 hours, or until the cake pulls away from the sides of the pan.
- To prepare the glaze, combine 1⁄2 cup water with the sugar and the flavorings in a saucepan. Heat until the sugar melts; do not boil. Pour over the cake while it is still hot.
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