Cayman Rum Cake Recipe

Preheat oven to 350F (180C). Butter a 10-in (25 cm) Bundt pan and reserve. Beat butter until fluffy. Add sugar and beat until light. Add yolks, one at a time, beating well between additions. Stir in dark rum and vanilla. Combine flour with baking powder and salt. Mix until well blended. Add flour mixture and milk alternately to butter mixture, beating well and scraping bowl between additions. Scrape batter into prepared pan. Bake for 40 minutes or until a tester inserted into cake comes out clean. Glaze: Heat rum until steaming hot. Stir in syrup until dissolved. Brush evenly all over bottom of warm cake. Let sit for 10 minutes. Turn cake out onto a platter. Brush half the glaze all over cake until absorbed. Cool for 10 minutes and brush with remaining glaze. Cool completely, then cover and let sit for at least 1 hour. Makes 10 servings. Tip: Serve with ice cream or under a tropical fruit salad.