Brown Sugar Spice Cake With Caramel Rum Glaze

[maybetoday]

Brown Sugar Spice Cake With Caramel Rum Glaze

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yield 12 TO 16 SERVINGS
prep time 30 MINUTES
cook time 1 HOUR
total time 1 HOUR 30 MINUTES



INGREDIENTS

FOR THE CAKE:

3 cups (360g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 & 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup (226g) unsalted butter, softened

1 & 1/2 cups (300g) firmly packed light brown sugar

1/2 cup (100g) granulated sugar

4 large eggs

1 & 1/2 teaspoons vanilla extract

1 cup (237ml) milk


FOR THE GLAZE:

1/4 cup (50g) firmly packed light brown sugar

1/4 cup (50g) granulated sugar

1/4 cup (56g) unsalted butter

1/4 cup (59ml) heavy cream

2 teaspoons to 1 tablespoon rum

1/2 to 1 cup (55 to 110g) confectioners’ sugar

chopped nuts, optional


INSTRUCTIONS

TO MAKE THE CAKE:

Preheat oven to 350°F. Generously and thoroughly grease a 12-cup Bundt pan. (I get the best results with a cooking spray with flour, like Baker's Joy or Pam for Baking.)


Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.


Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.


Reduce mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.


Transfer the batter to the prepared pan, and spread evenly.


Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.


Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.


TO MAKE THE GLAZE:

Combine the brown sugar, sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring occasionally.


Bring to a boil and cook for 1 minute.


Remove the pan from the heat. Mix in the rum.


Add about 1/3 cup of confectioners' sugar and whisk to combine. Continue whisking while adding more sugar, a small amount at a time, until the mixture thickens. (I usually use close to 1 full cup of sugar to get the right consistency, but your results may vary.)


Pour the glaze over the cooled cake. Allow to cool and set. If you like, sprinkle with chopped nuts.

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