After some hesitation on which recipe to try, I decided on a butter rum cake from All cakes considered. I am glad I found another recipe that can put my Myer's dark rum to good use. One litre bottle of rum is enough to last me a year I think, considering that most recipes only require one tablespoon use of rum.
With the amount of sugar outweighing that of the flour and butter, the high-ratio method of mixing was employed. The dry ingredients were added to the batter alternating with the liquid.
The cake was then baked in a tube tin and when it was done, the top splitted quite badly. It did not affect the appearance much though since the cake would be flipped upside-down. In the picture above, the butter rum cake looked almost like a chiffon cake.
When the cake was done, I made the glaze and spooned some of it over a slice. This is the first time I am doing a syrup glaze and I found it was way too sugary sweet without much presence of rum, afterwhich I decided to do without the glaze. Haiz..There goes my butter again... I think next time I will do a taste test whenever I am baking a syrup cake.Equipment: 10 inch tube tin