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While the cake is baking, melt the butter in a small saucepan over medium heat.
Add the water and sugar, stirring constantly until the sugar dissolves.
Let the mixture simmer for 3–5 minutes without stirring.
Remove from heat and stir in the rum and vanilla extract.
Glaze the Cake:
Once the cake is done, let it cool in the pan for 10 minutes.
Use a skewer or fork to poke holes all over the cake. Slowly pour half of the glaze over the cake while it’s still in the pan.
Let it soak for 20 minutes, then invert the cake onto a serving plate and brush the remaining glaze over the top.
History
The origins of Buttered Rum Cake trace back to the Caribbean, where rum has been a cultural and economic staple for centuries. It gained popularity as a holiday treat in the United States, especially around Christmas. Its unique combination of butter and rum gives it a distinct flavor that’s been loved for generations.
Benefits
Rich Flavor: Combines buttery richness with the warmth of rum.
Festive Appeal: Perfect for holidays and special events.
Versatility: Can be served with whipped cream, ice cream, or fresh fruit.
Formation
The cake’s structure is achieved through the perfect balance of fats (butter and oil), leavening agents, and liquids (milk and rum). Poking holes into the baked cake ensures the glaze penetrates deeply, creating a moist and flavorful texture.
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