This cake is neither crummy nor... well, it is crumby.
Direct quote from the hubs, "This is definitely blog worthy."
I actually don't like dessert.
So, for me to say that I love this cake would be kind of crazy.
But it's true. I do. Love. This. Cake.
The rum and orange extracts play with your taste buds while not overloading your body with a heavy, sugar-filled tummy*.
*Although, I didn't say it was... healthy. It is, after all, a dad-gum cake, y'all.
And bonus! It's a bundt cake. "Bun-t. Bun-t." "I fix da cake!" Name that movie.
2 cup (4 sticks) butter, softened, divided (1 cup; 1 cup)
3 cups white granulated sugar, divided (2 cups; 1 cup)
4 large eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. table salt
1 cup low-fat buttermilk
1 tsp. vanilla extract
1/2 tsp. orange extract
1/2 tsp. rum-flavored extract
1/2 cup rum
Preheat oven to 350. Spray a bundt cake pan with baking cooking spray, or grease and flour it the old-fashioned way.
Cream 1 cup butter and 2 cups white granulated sugar in a large bowl. Add eggs, one at a time, beating well after each one.
Sift together flour, baking powder, baking soda, and salt. Add dry mixture and buttermilk to the butter and sugar mixture, alternating, beginning and ending with the dry mix. Stir in extracts.
Pour batter into greased pan. Bake at 350 for 1 hour.
About 5 minutes before cake finishes baking, make the glaze.
In a small saucepan over medium heat, melt remaining 1 cup butter and 1 cup sugar. Stir until combined. Remove from heat and stir in rum.
When cake is finished baking, cool on a wire rack with the cake still inverted in the pan. Poke holes throughout the bottom of the cake so the glaze will soak into the cake with ease. Pour the warm glaze into the cake, ensuring that all areas of the cake bottom are moist with glaze.
Makes 14 servings at 524 calories each. (Fat: 27.6g, Sat Fat: 17.1g, Cholest: 120.5mg, Sodium: 286mg, Carb: 60.9g, Fiber: 0g, Sugars: 42g, Protein: 5.1g)