Citrus Rum Cake

Directions

• Preheat oven to 350°F. Grease a 10-inch (12-cup) bundt pan with butter, lightly coat with flour, and set aside.
• Whisk together flour, cornstarch, cardamom, ginger, baking soda and salt in a medium bowl. In a separate medium bowl, whisk together sour cream, heavy cream, rum and vanilla until smooth.
• Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium-low speed, scraping down bowl as needed, until very light and fluffy, about 5 minutes. Beat in eggs and yolks, one at a time, until fully combined.
• Reduce speed to low. Alternate adding the dry ingredients and wet ingredients in 3 additions, starting and ending with the dry ingredients. Scrape batter into the prepared pan and smooth the surface with a spatula.
• Bake 60-70 minutes, or until a skewer inserted into the center comes out clean. Let cool 20 minutes, then invert to a wire rack to cool completely. Clean and dry the bundt pan.
• While cake cools, make the rum soak. Combine butter, orange juice, sugar, salt and rum in a small saucepan. Bring to a boil, reduce to a simmer and cook for 5-10 minutes, or until slightly thickened.
• Carefully fit the clean bundt pan back over the cake and flip back over. Use a long skewer to poke holes all over the cake. Pour half of the rum soak syrup over the cake and let it soak in, about 2 minutes. Repeat with remaining rum soak and let cake sit 20 minutes.
• Meanwhile, make the citrus glaze. Whisk together powdered sugar, lemon juice, sour cream and heavy cream in a medium bowl until smooth and creamy.
• Invert cake onto a platter and drizzle citrus glaze over the top. Garnish with candied cranberries and orange slices, as desired. Serve.