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1 tsp vanilla extract
1 tsp ground nutmeg
For the Rum Glaze:
1/2 cup (115g) unsalted butter
1/4 cup (60ml) water
1 cup (200g) granulated sugar
1/4 cup (60ml) dark rum
1 tsp vanilla extract
Instructions
Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a round cake pan.
Prepare the Cake Batter:
In a large mixing bowl, cream together the butter, sugar, and oil until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla and rum.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Make the Rum Glaze:
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