Golden Bundt Cake with Buttermilk

Instructions:

1. Preheat oven to 325°F (165°C). Generously grease every part of a 10 to 12-cup Bundt pan with softened butter and dust with flour, tapping out the excess.
2. Sift 375g all-purpose flour, 7g baking powder, and 3g salt into a bowl and set aside.
3. Cream 225g softened butter and 400g granulated sugar on medium-high speed until the mixture is pale and fluffy.
4. Incorporate 4 large eggs one at a time, ensuring each is fully absorbed before adding the next.
5. Stir in 1 tsp vanilla extract and 1 tsp non-alcoholic rum flavouring.
6. Alternately add the sifted dry ingredients and 240ml buttermilk to the butter mixture, starting and ending with the flour; mix on low until just combined.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
10. Melt 115g unsalted butter in a small saucepan over medium heat.
11. Whisk in 200g brown sugar, 60ml heavy cream, and 1g salt, simmering for 2–3 minutes until the mixture thickens slightly.
12. Remove from heat and stir in 1 tsp non-alcoholic rum flavouring.
13. While the cake is still warm, use a pastry brush to apply half of the glaze over the top; let it soak in, then brush the remaining glaze over the entire surface.