Indulge in the southern magic of our Kentucky Butter Cake – a delectably moist treat infused with the warmth of rum. Buttermilk brings creaminess, while the all-star rum sauce is the cherry on top. Forget bourbon; this is how Kentucky does cake!
I remember the very first time I was introduced to this scrumptious Kentucky Butter Cake. It was at a cozy family gathering during a Christmas holiday spent at my grandmother’s quaint Kentucky house. The laughter was loud, the fireplace crackling, and in walked grandma with the most aromatic cake I’d ever smelt. As she drizzled the rum sauce, the room went silent. One bite in and I realized, this wasn’t just a cake; it was a tradition, an embodiment of warmth, love, and festive joy. Every year since, no matter where I am, the essence of that moment comes alive with this cake. Now, I’m sharing this recipe, and with it, a piece of my heart, hoping you’ll find a bit of Kentucky in every bite!
Why You’ll Love This Kentucky Butter Cake With Rum Sauce:
Let’s talk about what makes this Kentucky Butter Cake not just another cake, but THE cake. Firstly, its heritage – rooted deep in Kentucky traditions, this cake is a tale of the South. It’s exquisitely moist, thanks to the magic of buttermilk, ensuring every slice melts in your mouth. And then there’s the rum, the star of the show! It elevates the cake from delightful to downright sinful. But wait, the pièce de résistance is the rum sauce – a glaze that takes you on a flavor journey from sweet buttery notes to a warming rum finish. It’s not just food; it’s an experience.
Ingredients For The Kentucky Butter Cake With Rum Sauce:
Now, let’s deep-dive into these ingredients. Sugar is straightforward, but if you’re feeling adventurous, brown sugar can add a delightful caramel undertone. When it comes to eggs, always go for room temperature, as it ensures your batter is smooth. The butter should be soft but not melty – think spreadable. Now, the rum – oh, the rum! Depending on your crowd, you can up the ante or keep it low key. If you’re not a fan of alcohol, switch to rum or vanilla extract for a non-alcoholic version without compromising flavor. Buttermilk, the unsung hero, lends a tangy note and unparalleled moistness. And lastly, the staples: flour, salt, baking powder, and baking soda, the backbone of this beauty.
How To Make Kentucky Butter Cake With Rum Sauce:
Let’s embark on this cake-making journey. Start by creaming sugar, eggs, butter, and buttermilk in a large bowl till it’s a fluffy dream. As you mix, picture yourself in a quaint Kentucky cottage, feeling the love. Slowly fold in the flour, salt, baking powder, and baking soda, followed by your choice of rum or vanilla. Ensure your bundt pan is well-sprayed, channeling your inner artist. Pour in the batter, and bake it in a 325°F preheated oven for 55 to 60 minutes. Meanwhile, for the star rum sauce, combine sugar, butter, water, and rum (or substitute) in a saucepan. Cook it over medium heat till it’s melted, but remember, boiling is a no-no. Once the cake cools a tad in the pan, drizzle that golden sauce over, and voilà!
Storage Options:
You’ve had your fill, but there’s cake left. No worries! Store it in an airtight container to retain its moist charm. It’s good at room temperature for a couple of days, but for a longer lifespan, refrigerate it. Want to go longer? Freeze it. Just ensure you drizzle the rum sauce after thawing it for that fresh-out-the-oven taste.
Variations and Substitutions:
Variety is the spice of life! If you’re not into rum, opt for bourbon (keeping it Kentucky style!) or brandy. Non-alcoholic? Vanilla or almond extract is your friend. Switch buttermilk for yogurt or sour cream. Feeling fruity? Add a handful of blueberries or raspberries for a tangy twist. For a nuttier profile, toasted pecans or walnuts could be a delightful addition. Want to jazz up the rum sauce? A pinch of nutmeg or cinnamon could be game-changing. Happy baking! 🎂🥃
Kentucky Butter Cake With Rum Sauce
Ingredients
For the Cake:
- 2 cups granulated sugar
- 4 whole eggs
- 2 sticks of unsalted butter softened
- 2 teaspoons rum alternative: vanilla extract or rum extract
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Rum Sauce:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons purified water
- 2 teaspoons rum alternative: vanilla extract or rum extract
Instructions
For the Cake:
- Commence by combining the granulated sugar, eggs, softened butter, and buttermilk in a spacious mixing bowl. Utilize a mixer to achieve a homogenous mixture.
- Sequentially introduce the all-purpose flour, salt, baking powder, and baking soda. Subsequently, incorporate the rum or its alternative (vanilla or rum extract) and continue to mix until well amalgamated.
- Ensure the bundt pan or your selected baking vessel is meticulously greased. Transfer the batter into the pan.
- Place the pan in an oven preheated to 325°F and bake for a duration of 55 to 60 minutes or until an inserted skewer emerges clean. Once baked, allow the cake to cool in the pan for a minimum of 30 minutes prior to extraction.
For the Rum Sauce:
- In a suitable saucepan, amalgamate the granulated sugar, unsalted butter, water, and rum or its designated substitute.
- Place the saucepan over medium heat, stirring occasionally. Ensure the ingredients melt uniformly to form a smooth sauce. It is imperative to avoid reaching a boiling point.
- Once the cake has cooled slightly, uniformly drizzle the prepared sauce over it.
