This rum cake is a special recipe that was passed down three generations to me. And with all those combined years of baking experience, it’s down right perfect.
Preheat the oven to 350 degrees F. Grease an angel food cake pan, or three loaf pans.
In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and 2 cups sugar on high speed until light and fluffy, about 1 - 2 minutes. Scrape down the sides as needed.
Add the egg yolks one at a time, mixing until combined.
In a bowl, whisk the rum, almond, and McCormick vanilla extract together.
Add the flour alternating with the rum mix to the butter in three batches, beginning and ending with the flour. Set aside.
In another clean bowl, whisk the egg whites with a whisk attachment over high speed. Gradually sprinkle in the remaining 1 cup sugar. Beat until soft peaks form.
Gently fold the butter batter into the egg whites until no streaks remain.
Pour the cake batter into the prepared pan(s) and bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes for an angel food pan, or 55-60 minutes for loaf pans.
Let cool in pan 20 minutes before turning out. Cool completely and serve.
Notes
I briefly considered making a glaze, a compote, or adding a heaping pile of ice cream to this cake for photographs, but truth is, it doesn't need it. It's pretty darned good all naked and by itself.Handsome's grandmother, to his mother, to me.