King's Crown Butter-Rum Cake (from scratch)

Name: King's Crown Butter-Rum Cake (from scratch)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 16 serving(s)
Ingredients: 2 1/4 cups flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon allspice; 12 tablespoons butter, softened,divided; 1 cup granulated sugar, divided; 3/4 cup packed light brown sugar, plus; 2 tablespoons packed light brown sugar, divided; 4 eggs; 3 cups heavy cream, divided; 5 tablespoons dark rum, divided; 2 teaspoons vanilla extract, divided; colored crystal sugar (Purple, green, and gold)

Submitted by JamesDeansGirl

"Perfect for Mardi Gras! It's definately sinful and really good! It's a new Easter tradition for me--mais oui:)"

Download

Ready In:: 1hr 45mins
Ingredients:: 14
Serves:: 16

ingredients

2 ¹⁄₄ cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon allspice
12 tablespoons butter, softened,divided
1 cup granulated sugar, divided
³⁄₄ cup packed light brown sugar, plus
2 tablespoons packed light brown sugar, divided
4 eggs
3 cups heavy cream, divided
5 tablespoons dark rum, divided
2 teaspoons vanilla extract, divided
colored crystal sugar (Purple, green, and gold)

directions

Preheat oven to 350*F.
Grease 2 8" round cake pans.
Combine the first 5 ingredients; set aside.
Using an electric mixer on medium-high speed, cream 10 Tbsp.
butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
Blend in the eggs one at a time.
Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
vanilla; blend well.
Reduce mixer speed to medium; gradually beat in the flour mixture.
Spread batter evenly in the prepared pans.
Bake for 30 minutes, or until a toothpick comes out clean.
Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
Poke holes in bottoms of cakes; brush with remaining rum syrup.
Cool completely.
With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
Top with the other cake layer.
Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
Spread top and sides of cake with remaining whipped cream.
Pipe rosettes on top of the cake; sprinkle each with colored sugar.

Questions & Replies

Got a question? Share it with the community!

Reviews

I can't believe I'm the first to rate this amazing cake! I discovered rum cake about a year ago and spent ten dollars on a very small one at a fundraiser. It was worth it! I decided to try making it myself this year as potential xmas gifts. This recipe is one of only a few that I found that did not use a yellow cake mix. I actually halved the recipe since it was a test run and did not make the whipped cream topping. I also didn't use brown suger. I used a bacardi spiced rum and the result was amazing! I added vanilla and milk to the glaze since I wasn't making the topping. Delicious and easy- I didn't even use a mixer, just beat it by hand. Thanks so much!

amyghio