👨‍🍳 조리법

1. 1

   Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.

2. 2

   In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

3. 3

   Beat in eggs one at a time, then stir in sour cream and vanilla extract.

4. 4

   In a separate bowl, whisk together flour, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of dark rum, beginning and ending with dry ingredients. Mix until just combined.

6. 6

   Pour batter into the prepared Bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.

7. 7

   While the cake is baking, prepare the rum glaze. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar and 1/4 cup dark rum. Bring to a simmer and cook for 2 minutes, stirring constantly.

8. 8

   Once the cake is baked, let it cool in the pan for 10 minutes. Invert the cake onto a wire rack placed over a baking sheet. While the cake is still warm, poke holes all over the top with a skewer. Pour the warm rum glaze over the cake, allowing it to soak in.

9. 9

   Let the cake cool completely before serving. For an extra moist cake, you can brush it with additional dark rum after it has cooled.