Rum Cake

Name: Rum Cake
Ingredients: Cake:; 1 1/2 cups unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 3 large eggs; 1 egg yolk; 2 teaspoons vanilla; 2 tablespoons grated lemon rind; 1/2 cup dark rum; 1/4 cup milk; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1 cup whipping cream; Rum Syrup:; 10 tablespoon butter; 3/4 cup sugar; 1/2 cup dark rum; Powdered sugar

19 ingredients

7 steps

Ingredients

Cake:
1 1/2 cups unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup:
10 tablespoon butter
3/4 cup sugar
1/2 cup dark rum
Powdered sugar

Directions

1

Cake:
2

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and milk, beating until blended. (Batter will look curdled.)
3

Stir together flour, baking powder, baking soda and salt; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
4

Bake at 350° for 55 to 60 minutes or until a tester inserted in center of cake comes out clean.
5

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or bamboo skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
6

Rum Syrup:
7

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes.