Recipe: Rum Soaked Cake

Ingredients

Preheat the oven to 325°F (160°C).
Cream the butter and sugar on high speed until fluffy and white, about 5-7 minutes.
Add the vegetable oil and mix well, then add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
Fold in the rum and vanilla extract gently.
Pour the batter into a greased 10-inch tube or bundt pan and bake for 55-60 minutes until a tester comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
For the sauce, combine butter, brown sugar, water, vanilla, and salt in a saucepan and bring to a boil, simmering for 3-4 minutes.
Remove from heat, stir in the rum, and let cool slightly.
Poke holes in the cake and pour the sauce over it, allowing it to soak in.

Servings

Calories

660

Total fat

32g

Total carbohydrates

81g

Total protein

Sodium

343mg

Cholesterol

127mg