This spirited cake is a family favorite.

A double dose of rum in the cake and in the glaze makes it extra moist and fragrant.

One bite and you’ll see why it’s a favorite Council family recipe.

Mama’s Rum Cake

Credit: Peter Frank Edwards

Generously coat a 10-inch (10- to 15-cup) Bundt pan with cooking spray; set aside.

Stir together flour, baking powder, baking soda, and salt in a bowl; set aside.

Add eggs, 1 at a time, and egg yolk, beating well after each addition.

Reduce mixer speed to low; gradually beat in rum.

Transfer batter to prepared Bundt pan, smoothing the top.

Add sugar and 14 cup water; let mixture come to a boil.

Boil, stirring occasionally, until syrupy, about 5 minutes.

Carefully add rum and vanilla.

(Mixture will bubble.)

Boil, stirring often, 1 minute.

Using a wooden skewer, poke warm cake in pan all over.

Spoon 34 cup of the Rum Syrup evenly over cake.

Let stand 10 minutes.

Invert onto a cake stand.

Spoon remaining Rum Syrup (about 12 cup) evenly over top.

Let cool at least 20 minutes or up to 8 hours before serving.