Rum Cake

INGREDIENTS

2 cups flour, plus more for pan
1 ¾ cups sugar
¼ cup dry milk powder
3 tbsp. cornstarch
1 tbsp. baking powder
1 tsp. kosher salt
1/2 cup dark rum
½ cup milk
½ cup canola oil
1 tbsp. vanilla
4 eggs

 

For GLAZE:

4 tbsp. unsalted butter, plus more for pan
1/4 cup dark rum
1/2 cup sugar

 

INSTRUCTIONS

1. Heat oven to 325°. Grease and flour a 10" Bundt pan; set aside.
2.Whisk together flour, 1¾ cups sugar, milk powder, cornstarch, baking powder, and salt in a large bowl; set aside.
3. Whisk together ½ cup rum, milk, oil, vanilla, and eggs in a medium bowl until smooth; pour over dry ingredients, and whisk until just combined.
4. Pour batter into prepared pan, and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour.
5. Let cool for 20 minutes, and then unmold and let cool.

* If using toasted pecans for the glaze, chop up about 1/2 cup of pecans, place on a baking sheet and bake for 7-10 minutes.

Rum Butter Syrup

1. Bring butter, remaining 1/2 cup of sugar, and 8 cup water to a boil in a 1-qt. saucepan over high heat; cook, stirring to dissolve sugar, for 5 minutes. Remove from heat, and stir in /4 cup of rum.  Mix in the toasted pecans if using. 

2 Place cooled cake, top side down, on a wire rack set over a baking sheet, and poke holes all over the bottom and sides. Slowly pour syrup all over cake;  you will end up with a delicious rum-soaked cake. Let cake cool completely before serving.