Butter Rum Cake
Ingredients
The cake
-
4
large
eggs
-
3
large
egg yolks
-
½
cup
dark rum
-
1
tablespoon
vanilla extract
-
1
teaspoon
almond extract
-
2½
cups
cake flour
-
1
cup
light brown sugar
-
1
cup
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
unsalted butter
The rum glaze
-
4
tablespoons
unsalted butter
-
¼
cup
water
-
1
cup
granulated sugar
-
6
tablespoons
dark rum
-
¼
teaspoon
table salt
Instructions
- Preheat the oven to 325°F and prepare a bundt pan with butter and flour.
- In a medium bowl, whisk together the eggs, egg yolks, dark rum, vanilla extract, and almond extract.
- In a stand mixer, combine cake flour, brown sugar, granulated sugar, baking powder, and salt, mixing briefly.
- Add the unsalted butter and beat on low speed for about 2 minutes.
- Incorporate half of the wet ingredients, mixing on low until just combined, then increase speed to medium for 2 minutes.
- Repeat with the remaining wet ingredients, then pour the batter into the prepared bundt pan.
- Bake for 65 to 75 minutes until a toothpick comes out clean, then cool for 10 minutes.
- For the glaze, melt butter in a saucepan, then add water and sugar, bringing to a boil before simmering for 5 minutes.
- Remove from heat and stir in dark rum.
- Poke holes in the cake and pour ⅔ of the glaze over it, allowing it to soak in.
- Let the cake cool in the pan for 1 hour, then turn it out onto a serving plate.
- Poke holes in the top and brush with the remaining glaze, allowing it to soak in.
- Cover and refrigerate for 18-24 hours before serving.
Nutrition Facts (estimated)
Servings
16
Calories
408
Total fat
17g
Total carbohydrates
53g
Total protein
5g
Sodium
136mg
Cholesterol
119mg
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