Rum Bundt Cake, with a spectacular Glaze!

Rum Cake, this glaze will leave you wanting more! Welcome to Kay Cocina, Let's Go! cooking channel. @Kaycocinaletsgo Please like, subscribe and share! Thank you! Marble Cake link:    • Marble Cake with Buttermilk Glaze! Chocola...   You might also enjoy my Brandied Fruit Cake video, link here:    • Brandied Fruit Cake = Christmas baking! Mu...   Check out my playlists: Breads:    • Breads   Cakes:    • Cakes   Christmas/Holiday:    • Christmas/ Holiday Baking   Cookies:    • Cookies   Meals/Side dishes:    • Meals/Side Dishes   All cooking videos:    • Cocina Let's Go Cooking Videos   Recipe from Tastes Better from Scratch website, link here: https://tastesbetterfromscratch.com/h... Preheat oven to 350F (180C) and you’ll need a 10-12 cup Bundt Pan, prepared with cooking spray or use a piece of wax paper with some butter and flour on it to keep cake from sticking. Ingredients for dough: 1 cup butter 1 ¾ cup sugar 2 teaspoons vanilla 3 large eggs,room temperature 2 egg yolks, room temperature 2 ¼ cups flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt Ingredients for Glaze: ½ cup butter (one stick) ½ cup sugar ½ cup brown sugar ¼ cup rum ¼ cup heavy cream 1 teaspoon vanilla Steps: Combine milk sour cream and rum and bring to room temperature. Cream butter and sugar together. Beat about 3-4 minutes. Add vanilla. Add eggs beating between each addition. Combine flour, baking powder, baking soda, and salt Add to butter mixture, alternating between flour and milk mixture. Mix in with a whisk, a wooden spoon, or a spatula. Prheat oven to 350F (180C) Bake in greased and floured Bundt pan for 50 minutes or until knife incenter comes out clean. Make glazed while cake is cooling, before inverting: Add all glaze ingredients over medium heat Stir until butter is melted Bring to boil and boil for 2 minutes. Remove from heat. Allow cake to cool in pan about 15 minutes. Invert cake unto serving dish. Wipe pan clean (I used a paper towel) ; then, put cake back into pan Poke holes into top of cake and gently pour most of the glaze over cake, reserving just a little. Allow cake to soak up the glaze and then invert it unto the serving plate. Spoon remaining glaze over top before serving. This cake is SO good, adding rum, brandy, any type of alcohol really brings a cake to a whole new level. I remember when I was a young girl we lived in Rome Italy very briefly. My parents took us to a bakery, there were these decadent desserts. I always loved my desserts and their cakes were beautiful and I was in heaven. However, I was SO disappointed when I bit into them they were loaded with alcohol, I mean, sopping wet in alcohol. So, for the longest time, I would shy away from using it in my cooking. Little by little, though, I started adding it and just realized that there are degrees of alcohol and when you put it unto the cake makes a huge difference (as well as quantity). Today, I love adding it right after baking, when it sizzles and evaporates, my favorite thing in the world. This cake, the rum in the glaze is amazing and it really makes the cake very special. I hope you will try it! Thanks for watching! I’ll see you in the next one! Amazon Affiliate links (Commissions Earned): 12 cup Bundt Pan https://amzn.to/4q4752j