Rum Cake

PREP TIME: 30 MINUTES

COOK TIME: 50 MINUTES

RESTING TIME: 15- 20 MINUTES

TOTAL TIME: 1 HOUR 55 MINUTES

SERVING: 6-8

INGREDIENTS:

Cake:

• 1/4 cup milk - room temperature

• 1/3 cup sour cream - room temperature (light or regular are fine!)

• 1/3 cup rum (any rum will do!)

• 1 cup butter - room temperature (two sticks)

• 1 3/4 cups granulated sugar

• 2 teaspoons vanilla

• 3 large eggs - room temperature

• 2 large egg yolks - room temperature (use your egg whites for macarons!!!!)

• 2 1/4 cups cake flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

Sauce:

• 1/2 cup butter

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/4 cup rum

• 1/4 cup heavy whipping cream

• 1 teaspoon vanilla extract

Instructions:

1. Mix milk, sour cream and rum together and set aside

2. Preheat the oven to 350 F

3. In a stand mixer add butter, sugar and vanilla and mix for about 3-4 minutes.

4. Add eggs and egg yolk, mix and then combine the cake flour, baking powder, baking soda and salt.

5. Add milk/sour cream mixture and mix.

6. Grease bundt pan and pour batter in the pan. Cook for about 50 -60 minutes or until you poke a toothpick in the cake and it comes out clean.

7. Just before the cake is done make the glaze. Add sauce ingredients to a medium saucepan over low - medium heat. Bring mixture to a boil, and continue to stir.

8. Once the cake has cooled (15-20 minutes), poke a few holes into the cake and allow the sauce to absorb the sauce.

9. Slice & serve!