Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (120ml) dark rum
  • ½ cup (120ml) whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter for glaze
  • 1 cup (200g) granulated sugar for glaze
  • ¼ cup (60ml) water for glaze
  • ½ cup (120ml) dark rum for glaze

Instructions:

  1. Preheat the oven to 325°F (165°C). Grease and flour the cake pan.
  2. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream butter and sugar together in a mixing bowl until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternate adding flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
  6. Stir in dark rum until incorporated.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for about 15 minutes in the pan before transferring to a cooling rack.
  10. Prepare the glaze by melting butter in a saucepan, then adding sugar, water, and rum. Bring to a boil and simmer for 5 minutes.
  11. Poke holes in the top of the cake and drizzle with glaze while still warm. Allow the cake to soak up the glaze as it cools.