***Red Velvet Rum Cake

By CheeseDiva

This was a stunner for our 2016 dinner!

Ingredients

• For the glaze:
• 2 1/2 cups Flour
• 1/3 cup Unsweetened Cocoa Powder (not Dutch-processed)
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 2 tsp Vanilla
• 1 cup buttermilk
• 1/2 cup rum
• 1 oz Red Food Color
• 1 tbsp white vinegar
• 1-1/2 chopped nuts
• 1 cup white sugar
• 1/2 cup butter
• 2 tbsp water
• 3/4 cup rum

Preparation

Step 1

Preheat oven to 325°. Grease a large bundt pan. Sprinkle with nuts.
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well with each addition.
Stir in vanilla extract.
In a measuring cup, whisk the buttermilk, rum, vinegar, and food coloring together.
Sift the dry ingredients into a small mixing bowl.
Add the dry ingredients to the mixture alternately with the liquid ingredients, beginning and ending with the dry ingredients.
Pour into prepared bundt pan.
Bake at for 1 hour, or until knife or skewer inserted into the cake comes back clean.
Remove from oven and place on a wire rack to glaze.

Make the glaze: Place butter, sugar, and water in a heavy bottomed saucepan over medium heat. Heat, stirring, until butter is melted. Bring mixture to a boil and boil for 1-2 minutes, or until sugar is completed dissolved. Remove from heat and slowly add the rum.
Pour the hot glaze over the warm cake.