Rum Cake

This cake reminds me of my vacations to the Caribbean.  This is so moist and delicious, with no lack of rum! Be sure to use a good quality rum, such as Appleton.  

For the cake:
1 cup butter

2 cups brown sugar

4 eggs

1 cup buttermilk

2 teaspoons vanilla extract

3 cups unbleached A/P flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch sea salt

For the glaze:
1 teaspoon rum flavored extract

1 cup butter

1 cup brown sugar

1/2 cup dark Rum, plus additional as desired for brushing the cake

Preheat oven to 350 degrees. Grease and flour a bundt pan. 

In the bowl of a stand mixer with the paddle attachment, or in a larger mixing bowl, cream the butter and brown sugar together. Add eggs one at a time, mixing well after each one. Sift the flour, baking powder, baking soda, and sea salt together and add alternately with the buttermilk to the creamed mixture. Stir in the vanilla and rum extracts. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until a knife or toothpick inserted comes out clean. Meanwhile, prepare the glaze:

In a saucepan over low heat, melt the butter. Add the brown sugar and stir to dissolve a bit. Remove the pan from the heat and stir in the rum and rum extract. Set aside. 

Remove cake from oven and pour about 2/3 of the glaze over the still warm cake. Leave the cake in the pan for 2 hours before removing to a serving dish. Brush some extra rum on the cake, if desired, then drizzle the cooled cake with the remaining glaze.

Enjoy!