Ingredients
Scale
- Cake
- 3/4 cup butter, room temperature
- 2 eggs
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1/4 cup light rum
- 1 vanilla beans, split lengthwise
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- Glaze
- 5 tbsp butter
- 1/3 cup rum
- 1/2 tsp vanilla
- 1/2 vanilla bean, seeds scrapped out
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- Grease and lightly flour a 10-inch fluted tube pan; set aside.
- In a small bowl whisk together flour and baking powder.
- In another small bowl combine milk and rum.
- Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
- In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
- Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
- Add eggs and egg yolk; beat for 1 minute.
- Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
- Pour batter into the prepared pan, and spread evenly.
- Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
- To Make Glaze
- In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
- Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.