Rum is an island spirit. It tastes great in boat drinks, but in this Rum Cake, it is divine!
Preheat the oven to 350 degrees. Grease a Bundt pan with butter and then dust with flour. I find if you cover the top of the Bundt pan with plastic wrap, you can distribute the flour better and with a lot less mess.
In a bowl whisk together the cake flour, baking powder and salt. Make a well and set aside.
Place the butter, sugars, sour cream, vanilla and rum in a blender and blend until smooth.
Add the eggs and pulse once or twice to incorporate the eggs. Pour the mixture into the dry ingredients (into the well). Fold the ingredients together until just incorporated; some smooth lumps will remain.
Pour batter into prepared pan and bake for 30 to 40 minutes; or until the internal temperature reaches 195F. Now, don’t be tempted to keep it in the oven until a toothpick comes out clean – you will over bake the cake. It will finish cooking as it cools in the pan. (Voice of experience talking!)
Cool the cake in the pan for about 1 1/2 hours or until room temperature.
Meanwhile, make the glaze. In a medium bowl, whisk the sugar into the water until fairly smooth. Add the salt, vanilla and lime juice and whisk until completely smooth. Taste and add more vanilla or lime – just so it tastes good to you.
Pour the glaze over the cooled cake and serve!
2 1/2 cups cake flour; plus a little more to dust the pan
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup melted butter; plus additional chilled for pan
3/4 cup sugar
3/4 cup brown sugar
1 1/2 cups sour cream
2 teaspoons vanilla
1/2 cup rum
4 large eggs at room temperature
1/4 cup hot water
3 cups confectioners sugar
1 teaspoon vanilla – or more to taste
1 teaspoon lime juice – or more to taste
Recipe curtosey of “My Key West Kitchen” by Charlie Trotter