This recipe hails from the same cookbook as the Mocha Rum Brownie Bites posted earlier in the week. This cake is soooo good, BUT only if you like rum. I warn you of this because the rum is definitely potent in every bite. Although we like a cocktail every once in a while, we are not big drinkers. I mention that because while we don't pour a lot of liquor around these parts, I love booze in my food! Anyway, on to the recipe...
Golden Rum Cake
1 cup (2 sticks) unsalted butter
2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3/4 cup dark rum
Golden Rum Glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
1/2 cup dark rum
Preheat oven to 350 degrees. Grease and flour a 9 or 10-inch Bundt pan.
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Combine flour, baking powder, baking soda, and salt. In another bowl, combine milk, vanilla, and rum. Beat flour mixture and milk mixture into butter in three alternating additions. Pour batter into the prepared pan. Bake 1 hour, or until golden brown.
For the glaze: Melt butter in a saucepan over low heat. Stir in the sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and stir in rum.
Place cake on a serving platter. Slowly pour glaze over top and sides until completely absorbed. Dust with confectioners' sugar.
This recipe and a ton of other great boozy desserts can be found in the "Booze Cakes" cookbook on Amazon.