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Butter Rum Cake

Writer: Suzanne ClarkSuzanne Clark
Mar 22, 20201 min read

Updated: Sep 2, 2021

Typically cakes are best served fresh, but this cake actually gets better with age! Chilling this decadent treat allows the butter glaze to absorb into the cake, and for a glazed exterior to form. This moist, buttery cake is full of cinnamon, spiced rum, and features a crunchy nut topping. These little treats are the perfect bite size dessert to serve on your next dessert buffet, or any celebration when you are trying to create make-ahead items. Also included in my recipe is a variation for a full size cake and a Mai Tai Rum cake too. Aloha!

https://www.livingacreativelife.net/post/butter-rum-cake




 
 
 

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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