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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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Nick Malgieri Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 lb unsalted butter, softened |
1 (8 ounce) package cream cheese, softened |
2 cups sugar |
2 teaspoons vanilla extract |
6 large eggs, at room temperature |
3 cups powdered sugar |
2 tablespoons white rum |
2 tablespoons water |
Directions:
1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
2. Position oven rack in lower 1/3 of oven; preheat oven to 325°.
3. In a bowl, stir the flour and baking powder together, mixing well.
4. Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
5. Beat in the vanilla.
6. One at a time, beat in 4 of the eggs, beating until smooth after each addition.
7. Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
8. Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
9. Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
10. Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
11. Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
12. Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
13. The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
14. Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.
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