Caribbean Rum Cake

 

Caribbean Rum Bundt Cake

You may remember a similar recipe posted by Myers Rum. The cake is so moist and delicious. One slice will lead to seconds.  There are 16 servings!  Total time is 1 hour 30 minutes.

Ingredients
Cake
4 large eggs
3 large egg yolks
½ cup dark rum
2 teaspoons vanilla extract
1 teaspoon almond extract
2½ cups cake flour, spooned into measuring cup and leveled-off 
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
Glaze
1 stick (½ cup) unsalted butter
¼ cup water
1 cup granulated sugar
¼ cup plus 2 tablespoons dark rum
Generous pinch of salt

Directions:

Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract.  Whisk and set aside.

Combine the flour, sugars, and baking powder in the bowl of a mixer with the paddle attachment.  Beat on low speed to combine.  

Add the two sticks (or 1 cup) softened butter and mix.  Beat for a couple minutes until well combined.

Add liquid mixture in three additions, mixing on low while adding liquids and then mix well on medium speed for two minutes with each additional third.

Pour in a prepared Bundt pan and Bake at 350*F 60 to 75 minutes.

Glaze

While cake is baking, melt the butter in a small saucepan.  Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Remove from the heat and stir in the rum.  It will thicken as it sets.