MOIST AND EASY RUM CAKE RECIPE PERFECT FOR HOLIDAYS AND CELEBRATIONS

For the Cake:
Prepare the Batter:

In a large bowl, beat butter, sugar, and vegetable oil until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.

Prepare the Dry Ingredients:
In a separate bowl, mix all-purpose flour, baking powder, and salt. Set aside.

Prepare the Wet Ingredients:
Mix room-temperature milk and lemon juice. Let it sit for a few minutes (this will create a buttermilk substitute). Set aside.
In another bowl, mix the rum and milk. Set aside.

Combine the Mixtures:
Alternately add the dry flour mixture and the rum-milk mixture to the butter-sugar-oil mixture. Start and end with the flour mixture.
Finally, mix in the milk and lemon juice mixture until just combined. Avoid overmixing.

Bake:
Pour the batter into a greased 9-inch pan.
Bake at 325°F (165°C) for 1 hour, or until a toothpick inserted into the center comes out clean.

For the Rum Glaze:

Start the Glaze:
Begin making the glaze during the final 10 minutes of the cake’s baking time.
Melt butter in a saucepan over medium heat.
Add sugar to the melted butter and cook for a few minutes, stirring constantly.
Stir in water and let it come to a boil.
Add a pinch of salt.
Stir in the rum and let it boil for about 3 minutes, allowing the syrup to thicken slightly.

Glaze the Cake:
Once the cake is out of the oven, let it cool slightly in the pan for about 10 minutes.
Pour the warm glaze evenly over the cake while it’s still in the pan.
Let the cake soak in the glaze for 15 minutes .

Enjoy your moist and flavorful rum cake