Mamusia's Perfect (& Simple) Rum Cake with Rum Glaze & Rum Cream

This moist & very tasty cake is simple to make.
The flavor and texture will impress everyone who tries it.

 Ingredients:

coconut oil spray and flour

2 sticks (1 cup) unsalted butter, at room temperature

2 cups sugar

4 eggs

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon pink Himalayan or sea salt

1 cup milk or almond milk

1 teaspoon pure vanilla extract

3/4 cup dark rum

Rum Glaze Ingredients:

1/2 stick (4 tablespoons) unsalted butter

1 cup sugar

1/4 cup water

1/2 cup dark rum

1/2 teaspoon pure vanilla extract

Rum Cream Ingredients:

2 cups heavy whipping cream

6 tablespoons sugar

1 envelope Whip It** (optional)

1 teaspoon rum extract

Optional Garnish:

ground nutmeg

Method:

Preheat oven to 350*. Coat the inside of a bundt cake pan with the cooking spray. Add a fourth a cup of flour to the pan. Tap, tip and rotate the pan until all of the sides and bottom are dusted with the flour. Tap over the sink to remove any excess flour. Place the prepared cake pan onto a baking sheet with sides.

Add the butter to a large bowl. Sift in the sugar. Beat with an electric mixer until the butter and sugar are light and fluffy. Add one egg at a time, beating to thoroughly mix after each one is added. 

Sift the flour, baking powder, baking soda and salt into a separate bowl and set aside. Add the whisk together the milk, vanilla and rum. Add one third of the flour mixture to the butter mixture. Beat until well blended. Add one third of the liquid ingredients and beat to blend. Repeat with the remaining two thirds of the dry and wet ingredients. 

Pour the batter into the prepared cake pan. Bake for 50 to 60 minutes or until golden brown on top and an inserted wooden pick comes out clean. Cool in the pan for 15 minutes. 

While the cake is cooling, melt the butter in a saucepan over low heat. Stir in the sugar and water and bring to a boil over medium heat. Boil for 5 minutes while stirring constantly. Remove from heat and stir in the rum and vanilla extract. 

Carefully use a knife to to loosen the sides of the cake from the pan and then invert onto a rimmed platter or serving plate. Carefully & slowly pour 1/4 cup portions of  the glaze over the top of the cake, allowing it to soak in and run down the sides until completely absorbed.

For the rum cream, add the cream, sugar, Whip It and rum extract to a bowl. Beat with an electric mixer until firm peaks form (7 to 8 minutes).

Cut the cake into 10 to 12 slices. Garnish each slice with a dollop of rum cream and, if desired, a sprinkle of nutmeg.

**Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online. 

Note: When my tiny 95 year old Polish mother-in-law, Mamusia Danuta, sees a recipe for something she likes in her local newspaper, she gives me the recipe. She recently gave me a recipe for rum cake. After making a few changes, I made this cake for her. She was very pleased and it was so good, that even people who do not like cakes with alcohol loved it!