🧂 Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter(softened)
- 4 large Eggs
- 1 cup Sour cream
- 2 tsp Vanilla extract
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Dark rum(plus more for soaking)
- 1/2 cup Butter(for glaze)
- 1 cup Brown sugar(packed, for glaze)
- 1/4 cup Dark rum(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- 2
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- 3
Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- 4
In a separate bowl, whisk together flour, baking powder, and salt.
- 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
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
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
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
Let the cake cool completely before serving. For an extra moist cake, you can brush it with additional dark rum after it has cooled.
💡 Pro Tips
- ✓Ensure your butter and eggs are at room temperature for optimal creaming.
- ✓Do not overmix the batter once the dry ingredients are added.
- ✓The quality of the rum will significantly impact the flavor of the cake.
🔄 Variations
- Add chopped pecans or walnuts to the batter.
- Substitute the dark rum with a spiced rum for a different flavor profile.
- Drizzle with a simple powdered sugar glaze if a rum glaze is too strong.