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Rum Cake II

"This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!"

Ingredients :

1 cup butter
2 cups white sugar
four eggs
1 cup buttermilk
1 teaspoon vanilla extract
three cups all-purpose flour
1/2 teaspoon baking powder
half of teaspoon baking soda
1 pinch salt
1 teaspoon rum flavored extract
1 cup butter
1 cup white sugar
half of cup rum

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 350 ranges F (175 levels C). Grease and flour one nine or 10 inch tube pan.
Cream 1 cup of the butter and a couple of cups of the white sugar together. Add eggs one at a time mixing nicely after each one.
Sift the flour, baking powder, baking soda, and salt collectively and upload alternately with the buttermilk to the egg aggregate. Stir inside the vanilla and rum extracts. Pour batter into prepared pan.
Bake at 350 ranges F (175 ranges C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake whilst nonetheless heat. Leave cake in pan for 2 hours before getting rid of to serving dish.
To Make Butter Rum Glaze: Melt the final 1 cup of the butter and 1 cup of white sugar over low warmness. Remove from heat and stir in rum. Use at once to glaze cake.

Notes :

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