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Butter Rum Cake ( from Scratch)

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“Really Moist and tender Butter Rum Cake... You should Try it.... Really Rich.. I must Say...”
READY IN:
2hrs 40mins
SERVES:
12
YIELD:
4 loaf pans
UNITS:
US

Ingredients Nutrition

Directions

  1. I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
  2. Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
  3. Rum Syrup.
  4. Boil together all Ingredients --
  5. Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
  6. When using a disposable tin just ladle syrup on to baked cake -- .

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