Now this one hit me in the feels!! My Grandmother-GiGi made her famous Rum Cake EVERY week. On Sundays we would visit and we could not say no to her cake. Towards the end ALL you could taste was Rum and we would joke we felt buzzed after eating GiGi’s Rum cake. Now I would do anything to have a slice of that liquored up booze cake lol and to tell her how much I appreciated the work that went into creating a cake from scratch. I got to use her famous bundt cake pan and reminisces on the amazing lady that she was. This recipe is very easy, but you’re still baking from scratch soooo it requires some patience. I opted to leave the Rum extract and liquor out of this one just because I wanted to taste the original before playing with other flavors! So here is the how to:
FOR THE CAKE🎂
1 1/2 c. (3 sticks) butter, softened
2 c. granulated sugar
4 large eggs
1 tbsp. vanilla extract
1/2 tsp. almond extract (optional)
3 c. all-purpose flour
6 tbsp. cornstarch
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 c. whole milk
FOR THE GLAZE🍰
2 1/2 c. powdered sugar
5 tbsp. whole milk
1/2 tsp. pure vanilla extract
1/8 tsp. kosher salt
Preheat oven to 350°. Grease a 12-cup bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50-55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely. The longer you leave the cake in the pan the harder it is to remove cake.
Glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake, garnish with fresh fruit, and serve.