Butter Rum Sheet Cake

The recipe Butter Rum Sheet Cake can be made in about 38 minutes. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 18g of fat, and a total of 432 calories. This recipe serves 8. A few people really liked this dessert. Head to the store and pick up vanillan extract, unsalted butter, white sugar, and a few other things to make it today. 39 people found this recipe to be yummy and satisfying. It is brought to you by House of Yumm. With a spoonacular score of 13%, this dish is not so awesome. Similar recipes include Caribbean Sweet Potato Rum Cake With Butter Rum Frosting, The Best Peanut Butter Sheet Cake, and Peanut Butter Sheet Cake.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 28 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Spray an 88 baking pan with non stick baking spray. Set aside.In a large bowl combine the cake flour, baking powder, baking soda, and 3/4 cup of white sugar. Stir together with a fork to mix.In another medium size mixing bowl combine the melted butter, buttermilk, rum, oil, vanilla extract and egg yolks. Stir to combine.In a small separate bowl add the 2 egg whites. (you can discard or keep the other 2 remaining egg whites for another recipe, or an egg white omelet.) Beat the egg whites with a hand mixer until soft peaks start to form. Add the remaining 1/4 cup white sugar and continue to beat on high until peaks are stiff and shiny.Add the wet ingredients to the dry, stir until combined. Then fold in the egg whites gently.Pour the batter into the prepared cake pan.Bake at 350 for about 25-28 minutes or until the cake is cooked through. A toothpick inserted in the cake will come out clean, no batter.Heat a small saucepan over medium heat. Add the butter and sugar. Allow the butter to melt and stir together with the sugar. Stir in the water and allow the mixture to come to a simmer, then remove from heat. Pour in the rum and stir together, the rum will make the mixture bubble.Allow to cool slightly.Using a toothpick poke holes into the top of the cake, then pour the butter rum sauce over the top of the still warm cake.Allow the cake to sit and cool for a few more minutes prior to serving.

 

Step by step:

1. Preheat oven to 350 degrees. Spray an 88 baking pan with non stick baking spray. Set aside.In a large bowl combine the cake flour, baking powder, baking soda, and 3/4 cup of white sugar. Stir together with a fork to mix.In another medium size mixing bowl combine the melted butter, buttermilk, rum, oil, vanilla extract and egg yolks. Stir to combine.In a small separate bowl add the 2 egg whites. (you can discard or keep the other 2 remaining egg whites for another recipe, or an egg white omelet.) Beat the egg whites with a hand mixer until soft peaks start to form.

2. Add the remaining 1/4 cup white sugar and continue to beat on high until peaks are stiff and shiny.

3. Add the wet ingredients to the dry, stir until combined. Then fold in the egg whites gently.

4. Pour the batter into the prepared cake pan.

5. Bake at 350 for about 25-28 minutes or until the cake is cooked through. A toothpick inserted in the cake will come out clean, no batter.

6. Heat a small saucepan over medium heat.

7. Add the butter and sugar. Allow the butter to melt and stir together with the sugar. Stir in the water and allow the mixture to come to a simmer, then remove from heat.

8. Pour in the rum and stir together, the rum will make the mixture bubble.Allow to cool slightly.Using a toothpick poke holes into the top of the cake, then pour the butter rum sauce over the top of the still warm cake.Allow the cake to sit and cool for a few more minutes prior to serving.

Nutrition Information:

covered percent of daily need