An ultra moist cake made with rum then soaked and glazed with a butter rum sauce.
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
10 tablespoons unsalted butter, melted
1/2 cup buttermilk, room temperature
Preheat oven to 350 F. Grease a bundt pan using cooking spray then coat pan with turbinado sugar.
In a large bowl, whisk together flour, cornstarch, baking powder, salt, baking soda, and 1 ½ cups sugar. In a separate bowl, whisk together melted butter, buttermilk, 1/2 cup rum, oil, vanilla, and egg yolks until combined.
Using a mixer, beat egg whites at medium-high speed until foamy. Add in the remaining ¼ cup sugar. Beat until stiff peaks form and set aside.
Carefully, pour buttermilk mixture into flour mixture and mix until just combined. Fold in the whipped egg whites until no streaks remain.
Pour the batter evenly into the bundt pan and bake for 40-50 minutes, until a toothpick inserted in the middle of the cake comes out clean. Transfer to a cooling rack and let it cool for at least 10-15 minutes.
For the butter rum sauce, whisk together the sugar, butter, and water in a medium saucepan. Bring to a boil and boil for five minutes. Remove from heat and gradually stir in rum.
Once the cake has cooled some, using a toothpick, poke holes all over its surface. Pour half of the butter rum sauce over the cake. Let it rest until the sauce is absorbed, 10-15 minutes. Carefully, remove cake from pan unto a plate or platter and drizzle the remaining sauce over the cake.