Recipe: Vanilla Rum Cake

Photo by: Sarah Rausch

Back when I first started this blog I did a post about powdered sugar and how obsessed I was with it; that post also included a picture of a bunt cake. A friend recently asked for the recipe from me and now that I have found it again here is a delicious recipe to try this fall.
This recipe uses actual rum not rum extract and the flavor combination is delicious. Recipe from Better Homes and Gardens Special Interest Publication: Holiday Baking 2012

Ingredients:
3/4 cup butter (room temperature)
2 eggs (room temperature)
1 egg yolk (room temperature)
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 cup milk
1/4 cup light rum
2 vanilla beans, split lengthwise and seeds scraped
3/4 cup sugar
1/4 cup packed brown sugar
powdered sugar

Generously grease and lightly flour a 10-in fluted tube pan. In a medium bowl combine milk and rum. Stir in vanilla bean seeds into milk mixture. In a large mixing bowl, beat butter with an electric mixer to medium high speed for 30 seconds. Gradually add sugars and  beat for about 10 minutes until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Add flour and milk mixture, alternately, on low speed until combined. Pour batter into pan evenly and bake at 325 for 45 minutes or until a toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sprinkle with powdered sugar.