Glazed Butter Rum Cake
Author: 
Makes: MAKES 1 BUNDT CAKE, TO SERVE ABOUT 10
 
Ingredients
FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 3 cups unbleached all-purpose flour, plus more for the pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • ½ cup buttermilk, at room temperature
  • ½ cup dark rum
  • 2 teaspoons pure vanilla extract
FOR THE GLAZE:
  • 1 cup sugar
  • 2 tablespoons dark rum
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans, toasted
Instructions
  1. To make the cake: Preheat the oven to 325ºF. Generously butter and lightly flour a 10-cup Bundt pan. Tap the pan to remove any excess flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-low speed until light, fluff y, and pale in color. With the mixer on low, gradually add the eggs one at a time, mixing after each addition.
  4. Combine the buttermilk, rum, and vanilla. Alternate adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture, and mix until just combined. Do not overmix.
  5. Spoon the batter into the prepared pan and bake on the center rack for 1 hour, or until a tester inserted into the center comes out with only a few crumbs.
  6. To make the glaze: Five minutes before the cake is finished baking, in a medium saucepan, combine the sugar and 1⁄2 cup water and heat until the sugar has dissolved. Remove and stir in the rum, butter, and vanilla. With the cake still in the pan, use a skewer to poke holes in the warm cake and spoon half the glaze over the top.
  7. Let the cake cool for 25 to 30 minutes before carefully inverting it onto a wire rack.
  8. Once completely cooled, reheat the glaze and use a pastry brush to brush the glaze over the cake until no glaze remains. Sprinkle with the pecans. Let the glaze harden before cutting and serving.
Recipe by Bakepedia at https://www.bakepedia.com/glazed-butter-rum-cake/