Rum Soaked Bundt Cake (unless you don't like rum, then you have options)

Hubby's friend Nancy is from Puerto Rico and was nice enough to bring me a bottle of rum.  I made this cake and the orange and rum compliment each other nicely.  I used a light rum, but you can use any rum of your choice - including orange rum.  Unfortunately, hubby does not like rum, so I could have made this cake with water wherever it calls for rum.  But then I could not have shared the rum cake with Nancy, could I?  Serves 16.

  1 1/4 Cups Cake Flour                                                            3 Tbl Orange Juice Concentrate

  3/4 Cup All Purpose Flour                                                       5 Large Eggs

  2 Cup sugar                                                                           1/4 Cup Rum

  1 1/2 Tsp baking powder                                                         1/4 Cup Water

  1/2 Tsp baking soda                                                             For the Syrup and Glaze:

  6 Oz Butter                                                                            1/2 Cup Orange Juice Concentrate

  3/4 Cup Vegetable Oil                                                             1 Tbl Butter

  2 Tbl Orange Zest                                                                  2 Tbl Rum

  1/2 Tbl Orange Extract                                                           1 Cup Confectioners Sugar

Heat the oven to 350 degrees F. Butter and flour a 12-cup bundt pan.

Sift the flours, sugar, baking powder, and soda into the large bowl.  Soften butter and add to the flour mixture.  Mix until fine crumbs form.  With a mixer on medium speed, mix in the oil, orange zest, orange extract, water, rum and orange juice. Mix until well combined.  Add the eggs one at a time and then increase the speed to high and whisk the batter until light.  Pour the batter  into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.

While the cake bakes, whisk together in a small bowl the orange juice concentrate, melted butter, rum, and 1/2 cup of the confectioners sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin wooden skewer, poke 100 holes in the cake - make sure to go all the way to the pan. Pour 1/3 cup of the syrup over the cake and let stand for at least 1 hour.  Remove from the pan to a cake plate and cover with lid or plastic wrap.  Cover the remaining syrup with plastic and store at  room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar.  Slice the cake and top with a spoonful of syrup.