A moist sour cream cake, fortified with rum, rich with butter, then glazed with a heavy hand of even yet more rum and butter. It’s reminiscent of an old-fashioned doughnut, but still in possession of cake-like qualities. Also, it’s got booze in it. Which means that if you are going to celebrate a person or an event, you’ll get a good jump on things by introducing this cake into the celebration.
Rum Cake
2 ¼ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup dark rum
1 cup sour cream
Rum Glaze:
4 tablespoons (½ stick) unsalted butter
2 tablespoons water
½ cup granulated sugar
¼ cup dark rum
pinch of sea salt
Preheat oven to 350 degrees Fahrenheit. Place an oven rack in the middle position. Thoroughly butter and flour a 10 or 12-cup bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and creamy. Add the sugar, and beat on medium-high speed until well blended, about 2 minutes. Scrape down the sides of the bowl, then add the eggs, one at a time, blending well after each addition. Add the vanilla and rum and beat until combined.
Scrape down the sides of the bowl, then add one third of the flour mixture and beat on low speed until just combined. Add half of the sour cream, and beat until just combined. Add half of the remaining flour mixture, beat until just combined, then add the remaining sour cream, mixing only until just combined. Add the last of the flour mixture and beat until just combined.
Spoon the batter into the prepared bundt pan, and bake for 50 to 55 minutes, until a cake tester inserted into the middle of the cake emerges with just a few moist crumbs attached, and the top of the cake is golden brown. Cool the cake in its pan for 15 minutes, then invert onto a wire rack to cool.
To make rum glaze, melt the butter in a small or medium saucepan. Stir in the water and sugar until the sugar is dissolved, then, over medium-high heat, bring to a gentle boil. Allow mixture to simmer for 5 minutes, swirling the pan occasionally, then remove from heat and stir in the rum and pinch of sea salt.
While cake is still slightly warm, brush all over with rum glaze. Allow the first coat of glaze to cool a bit, then glaze again. Repeat until all of the glaze has been brushed onto the cake. Layering the glaze applications will result in a fantastic coating with a really great, toothsome bite.
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