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Rum Cake – A Very Adult, Rum-Laden Bundt Cake

Warning: Adult Content. This recipe contains “A” for alcohol, “B” for butter and booze and “C” for cream. This is a rich, buttery cake, laden with rum both before and after baking. If you don’t like rum, don’t make this cake! This is meant to be a bit – how should we put it – aromatic.

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups (3 sticks) unsalted butter
1 ½ cups sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
1 large egg yolk, at room temperature
½ cup dark rum

Rum Syrup:
½ cup (1 stick) unsalted butter
¾ cup sugar
¼ cup water
⅔ cup dark rum

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