Rum Cake

Ingredients:

Cake

• 2 1/2 cup cake flour

• 1 1/4 teaspoon baking powder

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 1 3/4 cup sugar, divided (plus extra to sugar bundt pan)

• 1/2 cup plus 2 tablespoons unsalted butter, melted and cooled

• 1/2 cup buttermilk, room temperature

• 1/2 cup rum

• 3 tablespoons canola oil

• 1 tablespoon vanilla extract

• 6 egg yolks, room temperature

• 3 egg whites, room temperature

Butter Rum Sauce

• 1/2 cup unsalted butter

• 1/4 cup water

• 1 cup granulated sugar

• 1/4 cup rum

Instructions:

1. Preheat the oven at 350 degrees. Heavily grease a bundt pan with cooking spray then coat the pan with granulated sugar (make sure it's completely covered in its entirety). Set aside.

2. In a bowl, add cake flour, baking powder, salt, baking soda and 1 1/2 cups granulated sugar. Mix well.

3. In a separate bowl, whisk together melted butter, buttermilk, rum, oil, vanilla and egg yolks. Set aside.

4. In a separate clean bowl, add egg whites and whisk until foamy. Add the remaining 1/4 cup granulated sugar and beat until stiff peaks form. Set aside.

5. Add butter mixture to dry flour mix and whisk together (don't over mix).

6. Gently fold in whipped egg whites into batter until no streaks are present.

7. Pour batter into the sugar coated bundt pan and bake for 40 to 50 minutes.

8. Remove the cake from the oven and let it rest inside the bundt pan for 20 minutes.

9. Once the cake is slightly cool, use a skewer and poke holes all over the cake. Pour half of the butter rum sauce over the cake and let it rest inside the bundt pand for 10 to 15 minutes. Once the sauce is absorbed, carefully invert the cake onto a serving platter and drizzle the remaining butter rum sauce on top of the cake. Enjoy!

Butter Rum Sauce

1. In a saucepan over medium heat, whisk together sugar, butter and water. Boil until sugar is completely dissolved. Remove the saucepan from heat and slowly pour while whisking in the rum. Set aside.