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Ingredients:
| 1 bar | (225 g) | MAGNOLIA GOLD BUTTER UNSALTED, softened |
| 1/4 | cup | BARON ALL PURPOSE FLOUR |
| 1 pack | (1 kg) | BAKE BEST BUTTER CAKE MIX |
| 7 | pc | MAGNOLIA BROWN EGGS |
| 1 | cup | ANEJO RUM |
| 2/3 | tbsp | vegetable oil |
| 1 bar | (225 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/2 | cup | water |
| 1 | cup | sugar |
| 1/2 | tsp | iodized fine salt |
| 1 | cup | ANEJO RUM |
Procedure:
1. Brush 2 bundt pans with 1/3 cup butter. Dust with 1/4 cup all-purpose flour until well coated. Shake off excess flour. Set aside.
2. To make cake batter, combine remaining butter and batter ingredients in a bowl. Beat at low speed for 1 minute, and then mix at high speed for 4 minutes. Switch to medium speed and mix for another 2 minutes.
3. Pour batter into prepared pans and level with a spatula. Bake in a preheated oven set to 350°F for 40 to 45 minutes or until golden brown. Remove pans from oven and cool slightly on wire rack.
4. To make syrup, combine all ingredients in a saucepan. Bring to a boil then simmer for 5 minutes or until syrup thickens slightly. Remove from heat.
5. Using a BBQ stick, poke holes all over cake. Pour about 1/4 cup syrup over cake. Allow the syrup to soak in, then repeat process until all the syrup is used.
6. Cover and allow cake to sit overnight at room temperature. To unmold, loosen edges of cake and invert onto serving plate.
Makes 32 servings.
(Yield: 2 bundt pans / 16 slices per bundt pan/ 2 slices per serving)
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