Rum Cake

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1½ teaspoons baking powder
• ½ cup unsalted butter, room temperature
• ½ cup vegetable oil
• 2 cups granulated sugar
• 4 large egg, large, room temperature
• 2 teaspoons vanilla extract
• ¾ cup dark rum
• ½ cup buttermilk
• ¼ cup unsalted butter
• ¼ teaspoon salt
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• ½ cup heavy cream

Preparation

1. Step 1

   0:21
   Sift 3 cups (360 g) all-purpose flour into a bowl. Add 1 teaspoon salt and 1 1/2 teaspoons baking powder, then whisk together and set aside.
2. Step 2

   1:01
   Place 1/2 cup (113 g) room-temperature unsalted butter in the bowl of a stand mixer. Add 2 cups (400 g) granulated sugar and 1/2 cup (120 ml) vegetable oil. Mix on high speed for a few minutes until light and fluffy, similar to whipped cream.
3. Step 3

   1:39
   Add 4 large room-temperature eggs one at a time, mixing well after each addition. Scrape down the bowl. Add 2 teaspoons (10 ml) vanilla extract and mix to combine.
4. Step 4

   2:04
   Combine 3/4 cup dark rum and 1/2 cup (120 ml) buttermilk. With the mixer on low speed, alternate adding the dry flour mixture with the buttermilk and rum in several additions, beginning and ending with the dry ingredients. Mix just until combined, then finish mixing by hand to incorporate any remaining flour from the bottom of the bowl.
5. Step 5

   3:17
   Prepare a Bundt pan by coating thoroughly with baking spray, making sure to reach all nooks and crannies. Pour the batter into the prepared pan. Tap or shake the pan to remove any air bubbles, then smooth the top.
6. Step 6

   4:03
   Bake at 325 °F for about 65 minutes, or until a skewer inserted in the center comes out clean. The cake should be a light golden color.
7. Step 7

   4:35
   While the cake bakes, prepare the butter rum sauce. Melt 1/4 cup (70 g) butter in a small pot over medium heat. Add 1/4 teaspoon salt, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 cup heavy cream. Whisk until the sugars dissolve, then bring to a boil and cook for 4-5 minutes until thickened and reduced. Pour into a bowl and let cool completely to room temperature.
8. Step 8

   5:56
   After baking, let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack and cool completely to room temperature.
9. Step 9

   6:37
   Once both the cake and sauce are at room temperature, slowly drizzle half of the rum sauce over the cake, allowing it to soak in. Brush the sauce over the surface for an even glossy coating. Serve the remaining sauce on the side with slices of cake.