Tortola Rum Cake

Preparation

• Preheat the oven to 350 degrees
• Whisk the milk, sour cream and rum together in a bowl and let come to room temperature
• Combine the cake flour, baking powder, baking soda and salt in a separate bowl
• In a large bowl or stand mixer beat the butter for 2 minutes until blended
• Add the granulated sugar to the butter and blend for 3 or 4 more minutes
• Add the vanilla extract and mix in
• Add the eggs, one at a time, mixing until combined
• Scrape down the sides of the bowl and continue mixing until smooth
• Add 1/3 of the dry flour mixture to the batter and blend until combined
• Add ½ of the milk/sour cream mixture and blend in until combined
• Add another 1/3 of the dry flour mixture blending in until combined.
• Add the last ½ of the milk/sour cream mixture and beat until combined.
• Add the final 1/3 of the dry flour mixture and blend until combined
• Scrape down the sides of the bowl and continue to blend until the mixture is smooth
• Grease and flour Bundt pan using shortening or butter – make sure whole inner surface is covered
• Pour batter evenly into the pan and bake at 350 degrees for about 50 minutes

Make the glaze sauce:

• Add sauce ingredients to a saucepan over medium heat
• Stir well until butter has melted and mixture is smooth
• Bring mixture to a boil while stirring for about 2 minutes
• Allow the cake to cool for in the pan for at least 15 minutes
• Gently invert the pan onto a plate – I put parchment paper on the plate first
• Poke holes all over the cake and gently pour most of the sauce over the cake
• Allow the cake to soak up the glaze
• Remove the cake onto a serving plate or platter

Store rum cake well-covered in the refrigerator for up to 5 days.

Note: you can bake the cake and store it in the freezer for up to 6 months but do not add the sauce / glaze until prior to serving