Dark Rum Bundt Cake with Butter-Rum Glaze

What you need

• 340 g (3 sticks) unsalted butter, softened, plus a little extra for the pan
• 400 g (2 cups) granulated sugar, for the cake
• 200 g (1 cup packed) dark brown sugar, for the cake
• 5 large eggs, room temperature
• 120 g (1/2 cup) sour cream
• 60 ml (1/4 cup) whole milk, room temperature
• 2 tsp vanilla extract
• 45 ml (3 tbsp) dark rum, for the batter, warmed with the raisins
• 100 g (3/4 cup) raisins
• 375 g (3 cups) all-purpose flour, plus extra for the pan
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 115 g (1 stick) unsalted butter, for the glaze
• 100 g (1/2 cup packed) dark brown sugar, for the glaze
• 100 g (1/2 cup) granulated sugar, for the glaze
• 60 ml (1/4 cup) water
• 120 ml (1/2 cup) dark rum, for the glaze

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 25 cm (10 in) bundt pan thoroughly with soft butter and dust it with flour, tapping out the excess.

2. 2

   Warm the raisins with the 3 tbsp batter rum in a small pan over low heat for 2 min. Set aside to plump.

3. 3

   Combine the flour with the baking soda, baking powder and salt in a bowl.

4. 4

   Beat the cake butter with the cake sugar and brown sugar until pale and fluffy, 3-4 min.

5. 5

   Add the eggs singly, beating well after each, then the sour cream, milk and vanilla until smooth.

6. 6

   Add the flour mixture in three batches on low speed, mixing only until no dry streaks remain.

7. 7

   Fold in the raisins and any rum left in the pan. Scrape the batter into the bundt pan and level the top.

8. 8

   Bake until a skewer in the thickest part comes out clean, 60-70 min.

9. 9

   While the cake bakes, boil the glaze butter, glaze sugars and water in a saucepan, stirring, for 5 min. Take it off the heat and stir in the glaze rum with care, since it foams up. Keep warm.

10. 10

    Cool the cake in the pan for 15 min, then prick the top all over with a skewer.

11. 11

    Pour half the glaze over the cake in three additions, letting each soak in before the next. Rest 10 min.

12. 12

    Turn the cake out onto a plate and brush the remaining glaze over the outside. Serve warm or at room temperature.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.