Ingredients - Cake:

• 1 1/2 Cup White Sugar
• 1/2 Cup Dark Brown Sugar
• 1/2 Cup Unsalted, Browned Butter (Cooled and Soft)
• 4 Large Eggs
• 3 Cups AP Flour
• 1 (3.4 oz) Pkg Instant Vanilla Pudding
• 1 TBSP Baking Powder
• 1/4 tsp Sea Salt
• 1 tsp Cinnamon
• 1/4 tsp Grated Nutmeg
• 1 1/2 Cups Milk
• 1/2 Cup Captain Morgan® 100 Proof Rum
• 2 tsp Vanilla

Ingredients - Glaze:

• 1/2 Cup Unsalted, Browned Butter
• 1/4 Cup Water
• 1/2 Cup White Sugar
• 1/4 Cup Dark Brown Sugar
• 1/2 tsp Cinnamon
• 1 Dash Grated Nutmeg
• 1 Pinch Sea Salt
• 1/2 Cup Captain Morgan® 100 Proof Rum
• 1/2 tsp Vanilla

Directions - Cake:

1. Preheat oven to 350 degrees.
2. Beat together butter and sugar, mix at medium speed while adding eggs one at a time.
3. Combine dry ingredients in a large bowl.
4. Measure out milk and rum into seperate cups.
5. Alternate adding wet and dry ingredients, ending with dry.
6. Pour into greased and floured bundt pan.
   *Baker’s Joy is a lifesaver when greasing and flouring a bundt pan.
7. Bake for 1 hour. If the cake begins to brown too quickly loosely lay a piece of foil over it.
8. Cool to room temperature, still in the pan, on a wire rack. Turn cake out onto a cake plate.
   (Be sure to use a cake plate with a lip to hold in the glaze that runs over.)
9. Poke holes all over cake with a BBQ skewer, making sure to prick inside the hole of the bundt.

Directions - Glaze

1. Melt butter in saucepan.
2. Add water, sugar, and salt. Boil for 3-5 minutes over medium heat.
3. Remove from heat. Add rum, cinnamon, nutmeg and vanilla.
4. Spoon glaze over the cake allowing some to pool in the center of the bundt.
5. Store in the refrigerator.
6. Let the glaze soak in for a few days before cutting, the longer the cake soaks the better it gets.
7. I usually try to make this cake about a week before I plan to serve it. Don’t worry once cut it won’t last long.