Step 1

Preheat the oven to 350 degrees F with oven rack in the center of oven.

Step 2

Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.

Step 3

In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.

Step 4

Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.

Step 5

Combine the cake flour, baking powder, baking soda and salt.

Step 6

Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.

Step 7

Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.

Step 8

Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.

Step 9

Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Step 10

Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.

Step 11

Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.

Step 12

Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

Step 13

Store rum cake well-covered in the refrigerator.