Rum Bundt Cake

Ingredients Tick them off

• 3 cups All- purpose white flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• ½ tsp Sea salt
• 1 cup Evaporated whole Milkor milk of choice
• ½ cup Butter or margarine
• 2 tsp Vanilla extract
• ½ cup Granulated sugar
• 2 large Eggs
• ¼ cup Rum

Rum Syrup

• ½ cup Butter or margarine
• 1 tsp Vanilla extract
• ¼ cup Water
• 1 cup Brown sugarpacked
• ¼ cup Rum

Clear my ticks

Method Tap a step to keep your place

1. Prepare your bundt pan by oiling it well! Then preheat your oven to 350ºf! Bake for 50 to 60 minutes!

2. In a medium bowl, sift in flour, add baking powder, baking soda and salt, set aside until ready.

3. In another bowl add butter or margarine, sugar and vanilla, mix well for a minute or so. By hand or with your mixer….

4. Add one egg at a time, then pour in rum. Slowly add milk alternating with flour mixture until all ingredients are in the bowl. Mix until the batter is nice and creamy.

5. Then transfer into a greased bundt pan and place in the oven for 50 minutes, while waiting for your rum cake to bake, make your rum syrup.

6. In a saucepan add butter or margarine and brown sugar, let melt on a medium heat. Then add vanilla, rum and water. Stir until it starts to bubble, then lower heat, until the cake is almost baked for 50 minutes.

7. Then when the timer rings for 50 minutes, open the oven leaving the cake in the pan. Poke holes with a toothpick to give room for the rum syrup to run through the cake, use about  ¾ of a cup. Keep the rest to use later.

8. Continue baking for another 5 to 10 minutes. Remove from heat, leaving cake in pan for about 10 minutes.

9. Then remove the cake onto a platter, poke more holes in the cake and pour another ¼ cup over the cake. Let cool or serve warm. Using the remainder of the rum syrup for individual slices. Top with thick cream or whipped cream and fresh fruit.