# Components:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 cup unsalted butter, at room temperature
08 - 1 1/2 cups granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 4 large eggs, at room temperature
11 - 1/2 cup dark rum
12 - 1/2 cup whole milk, at room temperature
13 - 2 teaspoons pure vanilla extract
→ Rum Glaze
14 - 1/2 cup unsalted butter
15 - 1 cup granulated sugar
16 - 1/4 cup water
17 - 1/4 cup dark rum
18 - Pinch salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
02 - In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, cream unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
04 - Add eggs individually, beating thoroughly after each addition.
05 - Mix in vanilla extract and dark rum until smooth.
06 - Add the flour mixture in three portions, alternating with the milk, starting and ending with flour. Mix just until combined.
07 - Pour the batter into the prepared bundt pan and smooth the surface.
08 - Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
09 - While the cake bakes, melt unsalted butter in a small saucepan over medium heat. Stir in sugar, water, and a pinch of salt. Bring to a gentle boil, stirring constantly, and cook for 4 to 5 minutes. Remove from heat and stir in dark rum.
10 - Allow cake to cool in the pan for 10 minutes. Poke holes throughout with a skewer, then slowly pour half of the glaze over the cake. Let stand for 10 minutes.
11 - Invert cake onto a wire rack set over a baking sheet. Drizzle remaining glaze all over. Let cake cool completely before slicing.
