buttered rum bundt cake

Change in the weather got you down? Warm up from the inside out with this enticing recipe...

{image & recipe via bakingdom}

Butter Rum Cake

Ingredients

FOR THE CAKE

2 cups (4 sticks) unsalted butter, softened
2 cups sugar
1/2 cup brown sugar
6 eggs, plus 6 egg yolks, room temperature
1 tablespoon vanilla
1/4 cup dark rum
1 teaspoon salt
3 cups cake flour
1 cup chopped walnuts, optional

FOR THE GLAZE
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup water
1/4 teaspoon vanilla
1/2 cup dark rum

Directions
To make the cake: Grease and flour one large Bundt pan. Preheat the oven to 325 degrees.

In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for a few seconds until smooth and shiny. With the mixer still running, very slowly add both the white and the brown sugars. Continue mixing on medium high speed until the mixture is light and fluffy, and almost white in color, about five minutes. Scrape the sides of the bowl once or twice, as needed.

While the butter is mixing, combine the eggs, vanilla, and rum in a medium bowl, or large measuring cup, and mix together lightly. When the butter mixture is ready, reduce speed to low and slowly add the egg mixture in a thin stream, then beat in the salt.

Sift one cup of the flour on top of the batter and gently fold it in with a spatula. Repeat this process twice more, until all of the flour is used and the batter is mixed completely.

Pour the batter into your prepared pan and bake for one hour.

To make the glaze: In a small saucepan, combine the butter, sugar, and water over high heat. Bring the mixture to a boil, reduce heat to medium high, and continue boiling for five minutes. Remove the mixture from the heat and carefully stir in the vanilla and rum (add it slowly to prevent it from sputtering too much).

Drizzle the bottom of the cake with about 1/3 of the glaze and allow to stand in the pan for 5 minutes. Invert and transfer the cake to a plate, poke several times with a fork and drizzle with the remaining glaze. Allow to cool to room temperature before serving.