Step 1: Preheat and Prepare

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This ensures the cake has a tender texture.

Step 4: Add Wet Ingredients

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, milk, and rum. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing to maintain a tender crumb.

Step 5: Bake the Cake

Pour the batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Buttered Rum Glaze

While the cake bakes, prepare the glaze. In a saucepan, combine butter, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the rum.

Step 7: Soak the Cake

Once the cake is done, let it cool in the pan for 10 minutes. Use a skewer to poke holes all over the cake. Slowly pour the glaze over the cake, allowing it to seep into the holes for maximum flavor.

Step 8: Cool and Serve

Let the cake cool completely before turning it out of the pan. Slice and serve for a heavenly dessert experience.