Zutaten für Super Easy Rum Cake
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Zubereitung von Super Easy Rum Cake
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup of dark rum.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Make the Glaze:** While the cake is baking, combine ½ cup granulated sugar, ¼ cup water, and 4 tablespoons (½ stick) unsalted butter in a small saucepan.
- Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in ¼ cup dark rum.
- Once the cake is baked, let it cool in the pan for 10-15 minutes before inverting it onto a serving plate.
- Gently poke holes all over the cake using a fork.
- Slowly drizzle the warm rum glaze over the cake, allowing it to be absorbed.
- Let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
67g
Fat
37g
Carbs
10g
