Golden Rum Bundt Cake

For home bakers who would like to try out a recipe but don’t want to invest in a ginormous bottle of booze, buy a tiny, travel-size bottle. Cookbook authors Krystina Castella and Terry Lee Stone (“Booze Cakes,” Quirk, $16.95) give this Bundt cake a “totally tipsy” rating, designating it as having a high alcohol level.

Yield: 10-12 servings INGREDIENTS

Butter and flour for greasing pan 1cup (2sticks) unsalted butter 2cups granulated sugar 4 eggs 3 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄8 teaspoon salt 1 cup milk 1teaspoon vanilla extract 3⁄4 cup dark rum

Golden rum glaze:

4tablespoons (1⁄2 stick) unsalted butter 1 cup sugar 1⁄4 cup water 1⁄2 cup dark rum Garnish: about 3 tablespoons powdered sugar Cook’s notes: For a spiced golden rum cake, substitute spiced rum for dark rum. Add 1⁄2 teaspoon ground cinnamon and 1⁄2 teaspoon ground nutmeg to flour in Step 3. Or, for a nutty version, add 1⁄2 cup chopped pecans to the batter.

INSTRUCTIONS

1: Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. 2: In a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. 3: In another bowl, whisk flour, baking powder, baking soda and salt. In another bowl combine milk, vanilla and rum. Beat flour mixture and milk mixture into butter mixture in three alternating additions. Pour batter into the prepared pan. Bake 1 hour or until golden brown and springy to the touch. Cool in pan for 15minutes. Invert onto rimmed serving plate. 4. For the glaze: Melt butter in a saucepan over low heat. Stir in sugar and 1⁄4 cup water and bring to a boil on medium heat; cook 5minutes, stirring constantly. Remove from heat and stir in rum. Slowly pour glaze over top and sides until completely absorbed. Dust with powdered sugar. Source: “Booze Cakes,” by Krystina Castella and Terry Lee Stone