If the cake wonвЂ™t release, don't force it. When ready to serve, loosen the edges of the cake and invert onto your serving plate. Allow the syrup to soak in, then repeat again and again until all the syrup is used.Д¬over the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. Pour about 1/4 cup of the syrup over the cake (still in the pan). Use a long skewer to poke holes all over the cake. Remove from the heat and stir in the vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. To make the syrup:В In a medium-sized saucepan combine the syrup ingredients, except vanilla. Leave the cake in the pan to cool slightly while you make the syrup. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Pour the batter into the prepared pan and spread level with a spatula.Д«ake the cake for 50 to 60 minutes. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly shake out any excess. Spritz a 10- to 12-cup Bundt pan with cooking spray.

Goodway bakery rum cake