A delightful twist on the classic rum cake, this recipe brings a rich, buttery flavor with a hint of golden rum.
Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
Greasing the pan thoroughly ensures the cake releases easily after baking.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps maintain the emulsion.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking aerates the dry ingredients, ensuring a light cake texture.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Stir in the vanilla extract.
Vanilla enhances the overall flavor of the cake.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Cooling the cake prevents it from breaking when removed from the pan.
Once cooled, return the cake to the pan and poke holes all over with a skewer.
The holes allow the glaze to seep into the cake for added moisture.
In a saucepan, combine the sugar, butter, and water. Cook over medium heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
Remove from heat and stir in the rum.
Adding the rum off-heat preserves its flavor.
Pour two-thirds of the glaze over the cake, allowing it to soak in. Let it sit for 15 minutes.
Pour slowly to ensure even absorption.
Remove the cake from the pan and pour the remaining glaze over the top.
Let the glaze drip down the sides for a beautiful presentation.
Serve the cake and enjoy!
Pair with a dollop of whipped cream for an extra treat.
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