Rum Cake with Michael's Home Cooking

This Rum Cake will make you happy! I use some almond flour for much more flavor and lower gluten. Ingredients: 1 pound + 1 Tablespoon butter (468 grams) 2 and 3/4 cups sugar (562 grams) 1 pound package Almond flour/meal (452 grams) 1 and 1/4 cups all purpose flour (165 grams) 1/2 teaspoon baking powder 1/4 teaspoon salt 10 large eggs 1/3 cup dark rum (75 grams) 3 Tablespoons dark rum (50 grams) 3 Tablespoons simple syrup (50 grams) plus a little extra butter and sugar for the bundt pan. Bake 350 degrees for 65 minutes or till skewer inserted comes out clean. I used a 15 cup Bundt Pan. Please allow your ingredients to come to room temperature before making the cake. Rum Icing/Glaze 1 and 1/2 cups powdered sugar (180 grams) 1 Tablespoon dark rum (15 ml) 1 Tablespoon water (15 grams) Cake is best the next day and served room temperature. May be kept at room temperature (covered) for 3 days. Simple Syrup.... I used 1/4 cup water and 1/4 cup sugar, bring to a boil then allow to cool I adapted this recipe from the cookbook: Bouchon Bakery by Thomas Keller Thank you for watching! Explore My Video Recipes http://www.youtube.com/freitasex Follow me on Twitter https://twitter.com/Freitasex Follow me on Pinterest: http://pinterest.com/michaelyoutube/ I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing. Music from: http://www.incompetech.com Song used: Wish Background Link to song: http://incompetech.com/music/royalty-free/index.html?keywords=wish+background&page=2 Link for song use permission: http://incompetech.com/music/royalty-free/youtubeFAQ.html Thank you Kevin MacLeod