This rum cake formula is produced using scratch, with rum heated into a heavenly yellow bundt cake and sprinkled with a spread rum sauce.
INGREDIENTS
BUTTER-RUM SAUCE INGREDIENTS:
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
CAKE INGREDIENTS:
- 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
- 10 tablespoons unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup rum (not spiced)
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
