All those flavors of Hot Buttered Rum are transformed into a tender, sugar-coated cake.
Preheat the oven to 350°F. Spray a 12-cup bundt pan or tube pan with cooking spray, and coat the inside of the pan with 1 tablespoon of sugar.In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on low-medium speed until pale and fluffy. Beat in the eggs one at a time until just incorporated. Switch to the whisk attachment. Add the dry ingredients in three batches, mixing until just combined.
Pour the batter into the pan and bake for about 60 minutes, until the cake pulls a bit away from the sides, the center is set, and a toothpick inserted into the center comes out clean.
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