2 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar

4 large eggs, 1 cup milk, 1/2 cup light rum, 1 teaspoon vanilla extract, 1/2 cup light rum, 1/2 cup confectioners' sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, rum, and vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

To make the glaze, whisk together the rum and confectioners' sugar until smooth. Pour the glaze over the cooled cake.

For a richer flavor, use dark rum in the cake and glaze.For a more decadent cake, add 1/2 cup chopped pecans to the batter.

To make a rum ball cake, crumble the cooled cake and mix it with rum, confectioners' sugar, and chopped nuts. Form the mixture into balls and roll them in powdered sugar.