Recipe Index

Ingredients

• 1 cup unsalted butter, softened, plus extra for the pan
• 1 3/4 cups granulated sugar
• 1/4 cup vegetable oil
• 4 large eggs, at room temperature
• 2 1/2 cups cake flour, plus extra for the pan
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup buttermilk, at room temperature
• 2 tsp vanilla extract
• 1/4 cup dark rum
• For the glaze: 1/2 cup butter
• 1/2 cup light brown sugar
• 1/4 cup water
• 1/4 cup dark rum
• 1 tsp vanilla extract
• 1/8 tsp salt

Method

1. Heat the oven to 325°F. Grease and flour a 10-cup Bundt pan thoroughly.
2. Whisk the cake flour, baking powder, and salt together.
3. Beat the butter and granulated sugar for 4 to 5 minutes until pale and fluffy. Beat in the oil, then the eggs one at a time.
4. Mix in the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Stir in the vanilla and rum just until combined.
5. Pour the batter into the pan, level the top, and bake for 55 to 60 minutes until golden and a skewer comes out clean.
6. Meanwhile make the glaze: melt the butter in a small pan, add the brown sugar, water, and salt, and boil gently for 3 minutes. Remove from the heat and stir in the rum and vanilla.
7. Leave the cake in the pan for 10 minutes, poke holes all over with a skewer, and spoon over half the warm glaze. Turn the cake out onto a serving plate and brush with the remaining glaze. Cool before slicing.

Prep: 15 min · Cook: 60 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data