Rum Wreath Bundt Cake

Cake:

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup dark rum
• 1 1/2 teaspoons vanilla
• 3/4 cup whipping cream
• 1 cup butter – room temperature
• 1 1/2 cups sugar
• 3 eggs

Rum Syrup:

• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup dark rum

Heat oven to 350°F. Prepare Wreath Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Add the rum, heavy cream and vanilla in another small bowl and whisk briefly to combine.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for about 3-4 minutes, making sure to scrape down the bottom and sides of the bowl with a rubber spatula periodically. The butter and sugar should be light and fluffy.

Lower the mixer speed to medium-low and add the eggs one at a time, mixing for about 30 seconds after each addition. Add half of the flour mixture, followed by half the rum and cream mixture, and mix until just combined. Add the remaining flour mixture, followed by the rest of the rum and cream mixture, and mix about 1 minute. Do not over mix.

Spoon the batter into the prepared pan filling only ¾ full and tap the pan lightly on the counter to remove any large air bubbles. Bake the cake until it is golden, and a cake tester inserted in the center comes out clean, 34-36 minutes. Let the cake cool in the pan 10 minutes. Invert the pan quickly onto a cooling rack and then place cake back in the pan. This ensures the cake won’t stick while preparing the rum syrup.

While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 5 minutes. Let cool 5 minutes. While cake is in pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over cake. Then invert cake onto serving platter and spoon remaining syrup over top of cake. Serve warm or cooled.