Ingredients:
For the cake:
3 cupscake flour
1 tablespoonbaking powder
1 1/2 teaspoonsThe Spice Hunter Hot Buttered Rum Mix
1 teaspoonsalt
1/2 teaspoonbaking soda
1 stick butter, softened
1 3/4 cupssugar, plus 1 tablespoon for the pan
4 large eggs
3/4 cupmilk
3/4 cupdark rum
3 tablespoonsvegetable oil
1 teaspoonThe Spice Hunter Pure Vanilla Extract
For the hot buttered rum glaze:
1 stick unsalted butter
1/4 cuphoney
1 tablespoonThe Spice Hunter Hot Buttered Rum Mix
1/4 teaspoonsalt
1/4 cupdark rum
Directions:
Preheat the oven to 350°F. Spray a 12-cup bundt pan or tube pan with cooking spray, and coat the inside of the pan with 1 tablespoon of sugar.
In a large bowl, combine the cake flour, baking powder, Hot Buttered Rum Mix, salt, and baking soda.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on low-medium speed until pale and fluffy. Beat in the eggs one at a time until just incorporated. Switch to the whisk attachment. Add the dry ingredients in three batches, mixing until just combined.
In another bowl, whisk together the milk, rum, vegetable oil, and vanilla extract. Slowly add the liquid mixture to the stand mixer, mixing until combined.
Pour the batter into the pan and bake for about 60 minutes, until the cake pulls a bit away from the sides, the center is set, and a toothpick inserted into the center comes out clean.
While the cake is cooling, make the glaze: In a small saucepan over medium heat, add the butter, honey, Hot Buttered Rum Mix, and salt. Cook, stirring occasionally, for about 3 minutes—the mixture should foam up and then subside. Add in the rum, and cook for 1 minute until bubbles subside.
Using a long, thin skewer or chopstick, poke holes all over the top of the cake. Keeping the cake in the pan, evenly pour half the glaze over the cake. Let the cake sit for 30 minutes to absorb all the glaze.
Carefully remove the cake from the pan onto a cake plate, and pour the rest of the glaze over top. Serve at room temperature; do not chill.