Vanilla Rum Cake
1 1/2 cups (3 sticks) butter
1 (8-ounce) package cream cheese
3 cups sugar
6 eggs
3 cups all-purpose flour
1 tablespoon pure vanilla extract
1/2 cup dark rum
Glaze (optional)
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup dark rum
Cut butter and cream cheese into small cubes; allow to soften at room temperature 10 minutes. Thoroughly grease a 10-inch springform, Bundt or tube pan. Heat oven to 325 degrees.
Beat butter and cream cheese with electric mixer until blended and creamy, about 5 minutes with a stand mixer. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. (Rub a small bit of batter between your fingers; you should not feel any sugar grains.) Beat in eggs one at a time. Add flour, stirring just until incorporated. Stir in vanilla and rum.
Pour batter into prepared pan and bake 1 hour and 45 minutes, until cake tests done. Cool 10 minutes on wire rack before removing from pan.
Meanwhile, make the glaze: Bring butter, sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring constantly until butter melts and sugar dissolves. Stir in rum and cook about 3 minutes, stirring, until glaze is syrupy. Set aside.
Remove cake from pan. Use a thin cake tester or skewer (or, in a pinch, a piece of raw spaghetti) to poke holes about an inch apart all through the cake . Return cake to the pan and very slowly pour the hot glaze all over. Allow to stand at least 30 minutes for glaze to be absorbed before serving or refrigerating. Makes 16 servings.
Per serving: 593 calories (44 percent from fat), 30 g fat (17.8 g saturated, 8 g monounsaturated), 142 mg cholesterol, 5.8 g protein, 69 g carbohydrates, .6 g fiber, 275 mg sodium.
Read more here: http://www.miamiherald.com/2012/03/15/2693271/from-scratch-recipe-replicates.html#storylink=cpy
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