Rum Cake with Guava Glaze
This glaze is only slightly cooked — not enough to burn off the alcohol. For a nonalcoholic version, substitute ½ cup of fruit juice with a teaspoon of rum extract for the rum.
In a large bowl, combine butter and sugars. Beat with a mixer on medium speed until butter is creamy and sugar is blended.
Add eggs, 1 at a time, and beat until mixture is light and fluffy.
Whisk together flour, baking powder, and salt.
Add ½ the flour the mixture, beat until blended. Add the milk and the remaining flour. Mix well. Add 2 tablespoons of rum to the batter and beat to incorporate.
Pour batter into a greased and floured tube pan. Bake at 350ºF for 60 minutes. Let cool in pan for 15 minutes, then turn onto a serving plate. Let cool completely.
Warm guava jelly in a saucepan until liquefied. Stir in remaining rum and cook over low heat until just warmed. With a skewer, poke holes all over the top of the cake. Slowly pour guava-rum glaze over the top of the cake, allowing as much as possible to soak into the cake.