Easy and delicious, for dessert, tea time, or even buttered and toasted for breakfast. A side of ice cream never hurts. A tip of the hat to Southern Living magazine for this one.
INGREDIENTS
For the cake:
1 cup (8 oz., or two sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1 1/2 Tbsp. vanilla extract
2 tsp. dark rum (optional)
For the glaze:
1 cup granulated sugar
1/2 cup (4 oz.) unsalted butter
1/4 cup water
1 1/2 tsp. vanilla extract
2 tsp. dark rum (optional)
DIRECTIOINS
Grease and flour a 10-inch Bundt pan, being sure to treat all of the ‘nooks and crannies’. A baking spray, one that has flour in it, also works well. Just be sure the paun is completly coated.
Prepare your mise en place, having all the ingredients on hand and ready to go.
Preheat your oven to 325°F.
In a medium bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
Stir together the buttermilk and vanilla extract in a liquid measuring cup and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on a medium-high speed until light and airy, about 3-5 minutes.
Add the eggs to the butter mixture one at a time, beating until incorporated. Scrape down the bottom and sides of the bowl often.
Alternate adding the flour mixture and buttermilk mixture in fourths and thirds, beginning and ending with the flour mixture.
Add the rum (if using), and mix until thoroughly combined, scraping down the bottom and sides of the bowl as needed.
Transfer the batter to the prepared Bundt pan.
Bake for 60-70 minutes until a wooden pick inserted into the center comes out clean.
To make the glaze, combine sugar, butter, water, and rum (if using) in a saucepan and heat until the sugar has dissolved, making sure not to let the glaze boil.
Stir in the vanilla.
When the cake has finished baking, remove from oven and place on a cooling rack. Using a large skewer, immediately poke deep holes all over the cake without removing from pan.
Slowly pour half of the glaze (about 3/4 cup) over the top of the cake, giving the cake time to absorb before adding more glaze. Allow the cake to rest for 10 minutes to allow the glaze to absorb fully
Be sure not to let it sit in the pan longer than 10 minutes, or the glaze could cause the cake to stick inside the pan.
Loosen the sides of the cake, then invert the cake onto a plate or serving platter. Warm the remaining glaze up slightly, then slowly pour over the top of the cake.
Allow the cake to cool completely before serving.
never 2 old 2 start cooking 