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Butter Rum Cake

Categories: Cakes

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You can use your favorite rum in this recipe or rum flavoring instead. The cake is light and has a great butter after taste.


  • 1 c. butter softened
  • 2 c. sugar
  • 4 eggs
  • 3 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. Clabber Girl Baking Powder
  • 1 c. buttermilk
  • 1/2 c. toffee bits
  • 2 tsp. rum flavoring
  • 1/2 tsp. Clabber Girl Baking Soda
  • Brown Sugar Toffee Glaze
    • 1 c. powdered sugar
    • 1/4 c. brown sugar packed
    • 1/4 c. toffee bits
    • water


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.

To prepare Brown Sugar Toffee Glaze, mix powdered sugar, brown sugar and toffee bits. Add just enough water to mixture to allow you to drizzle frosting over top of cooled cake. 


When the cake has thoroughly cooled, drizzle with Brown Sugar Toffee Glaze.