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Butter Rum Cake


1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons rum flavoring
1/2 cup toffee bits


In a large mixing bowl, cream butter, sugar and eggs. In a separate bowl combine flour, salt, Clabber Girl Baking Powder and baking soda. Add to creamed mixture, alternating with buttermilk. Add rum flavoring and toffee bits. Pour into greased and floured bundt pan.

Bake at 325 degrees F for 60 to 65 minutes. When cooled, drizzle with Brown Sugar Toffee Glaze*

*In the Frostings Section