Rum Cake and Lipstick

As promised on my Instagram (Follow @zinnialaneblog ), today I am sharing my Grandma Patsy’s infamous Rum Cake Recipe. It is moist (sorry if you don’t like that word… I don’t know what else to use to describe it) dense, sweet, and slightly crispy. If you are a dessert person, you will definitely want to give this a try. If you are not a dessert person…I am not sure that I can trust you, but we can still be friends.

Before I share, I thought I would tell you a little about the awesome lady who made it first. My grandma Patsy Cline (Really, Cline is my maiden name! ) is one of the sweetest and glamorous people that I know. She gave me my first facial when I was 4 and has in the past told me that “us girls don’t like to leave the house with out our lips on” and “If it sparkles, we like it!” She is whom I inherited my love of lip stick and probably anything girly from.

My grandma is not only glamorous, but an incredible God fearing woman who’s got a big heart and full of grace. I am so blessed to still have both sets of grandparents in my life and blessed by the things their lives teach me.

Okay, now for the best rum cake you have ever had. You may want to go ahead and make it a yearly tradition…


Cake Batter:

1 cup butter

2 cups sugar

3 cups flour

1 tsp salt

1 tsp baking soda

4 eggs

1 cup buttermilk (or substitute with yogurt)

1.5 tsp rum flavoring

.5 tsp vanilla extract

1/2 cup chopped pecans



1 cup sugar

1/2 cup water

2 Tsp brown Sugar

1 tsp rum flavoring

1 tsp baking soda


Directions: Pre-heat your oven to 350 degrees. Grease either 2 standard bread loaf pans, or a bundt cake pan, or a spring form pan. This recipe will make enough for either 2 small loaf cakes, or one big cake with batter left over. If you want, you could make yourself a couple of rum cup cakes with extra batter!

Mix 1 cup melted butter, butter milk, 4 eggs, rum flavoring, and vanilla in  a bowl.

In a separate bowl, mix flour, sugar, salt, and soda. After, combine dry and wet ingredients.

Pour batter into pan of choice and top with chopped pecans. Make sure to leave room for the batter to rise!  Set your timer for 30 minutes. After a half hour, you will want to check the cake to see if it is done or not. It will likely remain in the oven for 10 extra minutes, but you just have to watch it. Once the top and edges are golden brown, remove from oven.

While cake is baking, you will want to begin making the drizzle. On your stove top, bring sugar, brown sugar, water, rum flavor, and vanilla to a boil. Let the sauce boil for one minute and then remove mixture from the heat.

Add a tsp of baking soda to the liquid mixture, stir, and then let it sit until the cakes are done.

Once you remove your cake from the oven, pour liquid over the cake WHILE CAKE IS STILL HOT. It will look like you are flooding the pan, but it will soak into the cake to make it moist and delicious. Let it cool until all of the liquid soaks into the cake.

Serve warm.

Side note: the corners and the “crisp” parts of the cake have the most flavor.

I hope you enjoy my grandma’s recipe! What are some treats that you make every year through out the holidays?




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