Ingredients:

  • 2 ½ cups All-purpose flour, sifted
  • 1 ½ tsp Baking powder
  • ½ tsp fine sea Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • ½ cup packed Light brown sugar
  • 4 large Eggs, room temperature
  • ½ cup Full-fat Greek yogurt (or buttermilk)
  • ¼ cup Dark aged rum (for the batter)
  • 1 tsp Vanilla extract
  • -- For the Rum & Butter Glaze ---
  • ½ cup Unsalted butter
  • ½ cup Granulated sugar
  • ¼ cup Water
  • ½ cup Dark aged rum (for the soak)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease and flour the 9-inch Bundt tin. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a separate small jug, combine the yogurt, ¼ cup rum, and vanilla extract.
  2. In a stand mixer, cream the room-temperature butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the wet yogurt/rum mixture. Repeat, finishing with the last portion of the dry ingredients. Mix only until just combined.
  5. Pour the batter evenly into the prepared tin. Bake for 60–65 minutes, or until a thin skewer inserted into the deepest part of the cake comes out clean.
  6. Five minutes before the cake is done, prepare the glaze: Combine the butter, ½ cup sugar, and water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer gently for 2 minutes.
  7. Remove the saucepan from the heat and carefully whisk in the remaining ½ cup of dark aged rum.
  8. Immediately remove the baked cake from the oven and place it on a wire rack. While still searing hot, use a skewer to pierce the cake all over, making deep holes about 1 inch apart.
  9. Slowly and evenly pour about half of the hot rum glaze over the hot cake, focusing on the holes. Let the glaze absorb for 5 minutes.
  10. Carefully invert the cake onto a serving plate.
  11. Pour the remaining half of the hot glaze evenly over the top and down the sides of the cake.
  12. Allow the cake to cool fully and rest (about 45 minutes) before slicing, which allows the syrup to fully saturate and lock in the moisture.