Ingredients:

  • 3 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 2 tsp vanilla extract
  • 2 cups powdered sugar, sifted
  • 3 tbsp unsalted butter, melted
  • 2 tbsp pineapple juice with non-alcoholic rum flavouring
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease a 10-cup Bundt pan thoroughly.
  2. In a large bowl, cream 1 cup softened butter and 2 cups granulated sugar on medium-high speed for 3-5 minutes until the mixture is pale and fluffy.
  3. Add 4 eggs one at a time, beating well after each addition to maintain the emulsion, then stir in 2 tsp vanilla extract and 1 cup full-fat sour cream until smooth.
  4. Sift together 3 cups all-purpose flour, 1½ tsp baking powder, and ½ tsp salt; gradually add this mixture to the wet ingredients on low speed, mixing just until combined.
  5. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the edges are a dark golden brown.
  6. Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  7. Whisk together 2 cups sifted powdered sugar, 3 tbsp melted unsalted butter, 2 tbsp pineapple juice with non-alcoholic rum flavouring, and 1 tsp vanilla extract until smooth.
  8. Pour the glaze over the cooled cake, allowing it to drip down the sides in thick, glossy ribbons.