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.
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.