For the Cake:
1 2/3 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (1 stick)
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup rum cream
For the glaze:
1 cup confectioner’s sugar + 1/4 cup for dusting
1/2 rum cream
Directions
Whisk together your dry ingredients and set to the side.
Using your stand/hand mixer, blend butter and sugar together.
Once your butter and sugar are seamlessly blended, add in your eggs one at a time with your mixer at a medium speed.
Once your eggs are incorporated, you can begin to fold in your dry ingredients. I like to break it up by fourths. Mix in about 1/4 of your dry mixture at a time and allow the batter to fully blend before adding additional dry ingredients.
Bake at 350 degrees for 40 minutes. (My advice is to always check after 25 minutes because everyone’s oven varies.) Your finished cake should be golden brown.
I use a metal shish kebab stick to check readiness. Insert once in the middle and remove; the stick should come out clean to guarantee it is ready.
For the glaze, whisk confectioner’s sugar with rum cream until there are no lumps. Drizzle over cake and dust with confectioner’s sugar.