3/4 cup (170g) unsalted butter, at room temperature
1 1/3 cups (260g) granulated sugar (or 1/3 cup brown sugar plus 1 cup granulated sugar)
1/4 cup (60 ml) canola or vegetable oil
3 large eggs
1/2 cup (120 ml) heavy cream (or milk)
1/2 cup (120 ml) dark rum
2 teaspoon vanilla extract
1 stick (115g) unsalted butter
1/4 cup (60 ml) water
3/4 cup (150g) granulated sugar
1/4 cup (60 ml) dark rum
Steps:
Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
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