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Preheat oven to 350F.
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Spray a bundt or tube pan with baking spray (or grease and flour it)
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Cream butter and sugars until lighter in color and fluffy – about 3 minutes
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Add eggs one-at-a-time. Beat until incorporated.
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Add vanilla and mix well.
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In a medium bowl, sift the flour, baking powder and salt together.
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Slowly add the flour mixture to the butter/egg mixture. Beat just until incorporated.
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Add the buttermilk and nuts (if using) – mix until buttermilk is incorporated.
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Pour batter into the prepared bundt pan or tube pan.
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Bake for 50-60 minutes or until done at 350F.
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When the cake is cooked, remove from the oven and set on a cooling rack to cool.
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Once cooled, pour the warm glaze on top.
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For the Glaze:
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In a small saucepan, melt the butter and sugar and stir until smooth.
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Add syrup, heavy cream, rum and nuts.
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Bring to a slow boil then remove from the heat.
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Stir the caramel mixture for a few minutes or until slightly cooled then pour over the cake.
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Enjoy!!