This cake was a huge hit at my friends’ party last night. Based on its deliciousness, one friend quipped that I should open my own bakery. I don’t have the wherewithal to do all that noise, but bottom-line, the cake rocks. Make this cake when you’re having a gathering otherwise you’ll want to devour it all yourself.
I based my glaze drizzling process on what was detailed on Pioneer Woman’s blog, but my recipe was a modification of several recipes I found online.
- 1 Cup butter, softened to room temperature
- 1 1/2 Cups sugar
- 4 Large eggs
- 2 Tsp vanilla
- 3/4 Cups dark rum (I used Sailor Jerry’s)
- 3 Cups flour
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/8 Tsp salt
- 1 Cup buttermilk
- Rum glaze
- Preheat oven to 350 degrees.
- Beat butter and sugar until fluffy.
- Add in the eggs, vanilla. Blend to combine.
- Add in the rum and blend until combined.
- Mix the flour, baking powder, baking soda, and salt together in a separate bowl.
- Add the flour mixture and buttermilk to the batter, alternating between the two (adding about 1/3 each go), beginning and ending with flour. Blend on low after each addition until just combined (a few seconds each).
- Pour into greased bundt pan.
- Bake for 50-60 minutes. If you insert a toothpick into the cake, it should come out clean.
- While the cake is still in the pan, slowly drizzle 1/3 of the rum glaze over the cake, giving it time to seep in. Let it soak for 5 minutes and then invert the cake onto a cake platter or plate. Be sure whatever surface has a sufficient rim to trap in the rum glaze that will spill out! (I did not, and ended up with glaze spilled all over my counter and floor. I ended up sticking the cake in a pyrex pie dish).
- Poke all over the cake with the tines of a fork. Then slowly drizzle the glaze all over the cake.