Recipe source: Alejandra
1 ¾ cups all-purpose flour
6 tbsp milk powder
10 tbsp corn flour
4 tsp baking powder
1 tsp salt
2 cups white sugar (yes! The cake is sweet!)
½ cup butter
½ cup + 3 tbsp vegetable oil
¾ cup milk
4 large eggs
¾ cup dark rum
1 tbsp vanilla essence
½ cup butter
½ cup water
½ cup rum
½ cup sugar
½ tsp salt
Cream sugar and butter in a large bowl.
Add 3 tbs oil, flour, corn flour, baking powder and salt and mix well. Mixture will look like crumbs.
In a separate bowl, whisk eggs, milk, rum, remaining oil and vanilla essence.
Add to the flour mixture and beat well to combine. Batter will be thin.
Pour into greased pan, bundt pan preferable.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick inserted in the cake comes out clean.
Let cool in the pan for 10 mins and then invert on a rack to cool for another 20 mins.
While the cake cools, prepare the rum glaze.
Add all ingredients, except rum, to a high sided saucepan and cook over medium heat.
Let the mixture reduce slightly.
Take off heat and add rum (mixture will bubble).
Wash and wipe the bundt pan. Place over the cake and invert so the cake is back in the pan. Pour the hot glaze over carefully so it falls all over the cake.
Set aside for 8 hrs or overnight.
Invert the cake onto a serving platter.
Slice and serve.