Cake with liquor

A delicious juicy aromatic cake.

Ingredients

• For the cake:
• 1/4 cup milk, (62 g), room temperature
• 1/3 cup strained Greek yogurt, (76 g), room temperature
• 1/3 cup dark rum, (79 g), I used Diplomatico
• 1 cup butter, (227 g), room temperature
• 1 3/4 cups granulated sugar, (350 g)
• 2 teaspoons vanilla extract
• 3 large eggs, , room temperature
• 2 large egg yolks, room temperature
• 2 1/4 cups flour, (270 g)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• Rum glaze:
• 1/2 cup butter, (113 g)
• 1/2 cup granulated sugar, (100 (g)
• 1/2 cup brown sugar, (110 g)
• 1/4 cup dark rum, (59 g)
• 1/4 cup heavy cream, (57 g)
• 1 teaspoon vanilla extract

Directions

1. Beat together the milk, yogurt, and rum. In a separate bowl, beat together the butter, then add the sugar. Stir in the vanilla, then add the eggs and egg yolks, one at a time, continuing to beat. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add 1/3 of the dry ingredients to the mixture, mixing until combined. Add 1/2 of the milk mixture. Repeat with the dry ingredients and the milk/yogurt mixture until combined.
3. Pour the mixture into a well-greased cake pan and bake at (180°C) for about 50 minutes or until a toothpick inserted comes out clean.
5. For the rum glaze:
6. Prepare the glaze while the cake is baking. In a small saucepan, add all the glaze ingredients, boil for 2 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a cold wire rack, wipe out the pan and place it back in the pan. Poke holes all over the cake and then gently pour more glaze over the cake. Let the homemade rum cake soak up the glaze and then invert onto a serving plate or platter.