Buttermilk Rum Cake

This is old-school Southern baking at its finest.

Buttermilk gives the cake a subtle tang that balances the sweet coconut and rum flavorings. Creaming the butter and sugar until fluffy, then beating in eggs one at a time, creates a fine, tight crumb that slices clean.

Sifting the flour three times might seem fussy, but it aerates the cake and gives you that melt-in-your-mouth texture that makes this a keeper recipe.

Baking Tips

• Room temperature butter creams better and incorporates more air
• Don’t skip sifting the flour three times, it really makes a difference
• Grease and flour your bundt pan thoroughly to prevent sticking
• Let cake cool 10 minutes before inverting onto a plate