Issue link: http://ihouse.uberflip.com/i/1509014
8. Grease and flour Bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. 9. Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes. 10. Allow the cake to cool in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little. 11. Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top. 12. Store rum cake well-covered in the refrigerator. Make Ahead Instructions: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy cold. Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving. Chef Victor Taylor, Sous Chef International House Berkeley, California Nutrition Calories: 439kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg Sodium: 281mg | Potassium: 107mg | Fiber: 1g | Sugar: 38g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg 15