Big Spring Rum Cake
For the Cake
- 4 large eggs
- 3 large egg yolks
- 1/3 cup spiced rum (I use Big Spring Spirits Spiced Rum. Click here)
- 1/4 cup white rum (I use Big Spring Spirits Rum. Click here)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/3 cup full fat sour cream
- 2-1/2 cups cake flour, plus 1 tablespoon more for flouring the pan (DO NOT use any other kind of flour)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
For the Glaze
- 2 sticks (1 cup) unsalted butter
- 1/2 cup water
- 2 cups granulated sugar
- 1/2 cup spiced rum
- 1/4 cup white rum
For the Cake
- Preheat to 325°F. Grease a 12-cup Bundt pan with butter. Add a tablespoon of flour to the pan; rotate and shake the pan until it is evenly coated with flour, then tap out any excess flour into trash.
- Whisk together the eggs, egg yolks, rum, vanilla extract, almond extract and sour cream in a medium bowl. Set aside.
- Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
- Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
- Transfer the batter to the prepared Bundt pan. Bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
- Cool the cake on a rack for ten minutes.
- While the cake cools, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum.
- Using a fork, poke holes all over the bottom of the cake about 1/2-inch apart (you will feel like you are butchering the cake; don’t worry, it will be fine). Brush or spoon half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto the rack and use the toothpick to poke more holes all over the top. Gradually brush the remaining rum glaze evenly over the top and sides of the cake, letting it sink in as you go. Let sit for at least one hour before serving.