Instructions

• Preheat Oven to 325 degrees Fahrenheit
• Spray the heck out of a Bundt Pan with some Non-stick Spray. (Or use my Oma's trick... when you get the butter out of its wrapper, rub the buttery side on the inside of the pan) Whatever you do... prepare the pan.
• Put the room temperature butter into the bowl of a stand mixer (room temperature means soft-ish, so it blends easily.... so if you live in the Arctic, you may want to microwave it for a few seconds), add the Sugar.... mix a few minutes until it's lighter colored and combined.
• Add the eggs one at a time.... let each one mix in before adding the next (for bonus points, crack your eggs by knocking them on the counter, not the side of the bowl.... the side of the bowl method could cause shards of egg shell to fall into your cake! and don't get me started about the introduction of bacteria into the cake batter.....)
• Scrape sides... add vanilla... mix.
• Combine the flour and baking powder.... just mix them up a bit in the measuring cup... and add them to the butter/egg mix. Go slowly on this part.... every time I hurry, I have to change my shirt and sweep the floor.
• Now add the yogurt (lowfat is ok) and slowly add the RUM (why slowly? read the note about the flour above.... getting splashed with rum is kind of a mess... and a drag if you have to run to school and pick up the kids...) Mix until combined.
• Ok.. batter all smooth and yummy looking? (yes, you may stick in your finger to taste it...no one is looking)
• Pour the batter into the prepared pan.
• Stick the pan into the oven, and set the timer for 1 hour.
• Now... dance a little in your kitchen... read a magazine... oh wait! time to pick up the kids from school!... maybe clean that flour that hit the ground... and wipe up the rum that splashed the cabinets....
• Bing!
• Cake done? You can tell by sticking a toothpick into it... if it comes out without goo on it, you're good.
• Take it out of the oven, and let it cool for 15 minutes on a cooling rack.

While it's cooling, make the Rum Syrup:

• In a small saucepan over low heat, combine the Sugar, Rum and Water... stir or whisk to until the sugar is melted. Bring to a boil... then turn off the heat, and let it sit a few minutes.
• Now comes the moment of truth... the part I dread.... you have to turn the cake out onto the cooling rack.
• Maybe loosen the edges with a plastic spatula a bit...
• Take a deep breath....
• Cover the top of the bundt pan with the cooling rack... and FLIP!! (sometimes I slam it a bit to the counter for emphasis)
• Ta DA!!!!
• um... if it didn't come out perfectly, don't panic.... patch. Then disguise later with whipped cream and fabulous conversation.
• Now the soaking part.... put the pan back over the cake and flip it back in. (I know... you just got it out... work with me here)
• Poke the bottom of the cake a bit with a fork....
• Slowly pour the warm Rum Syrup over the cake. All over... round and round.... make it an art form....
• Let it sit for 5 minutes while you hunt up your favorite serving plate. (no more than 5 minutes... the syrup tends to stick the cake to the pan if it sits to long.... NOTHING is more frustrating than having your cake stick and then break in half. Not even whipped cream will cover that up. Tears are an appropriate response at that point.)
• Flip the soaked cake onto a serving plate.
• For bonus points... you can brush some rum syrup on the top of the cake with a pasty brush.. How much? Up to you...
• When the cake cools... cut yourself a slice...maybe make yourself a daquiri...
• Eat.
• Bliss