Set the oven to 325 F. Clean, flour, and grease a bundt pan. Place aside.
You Need To Mix the salt and baking powder and flour in a large bowl.
Butter and shortening are blended by mixing them at low speed in a big bowl.
The sugar and eggs should be added in opposite directions, with each addition being mixed briefly to create a frothy batter.
Vanilla and rum extracts should be combined.
Until the batter is well-combined and fluffy, alternate adding the dry ingredients and buttermilk to the wet ones.
After pouring the batter into the pan, shake it briefly to remove any air bubbles and level the top.
A cake tester inserted into the cake should either come out clean or with moist crumbs sticking to it after baking for 1 hour and 15-20 minutes on the center rack.
After taking the cake out of the oven, pierce it with a fork, being cautious not to go through the top with the fork. Place aside
Melt butter in a sauce pan over a low heat to prepare the syrup. Once the sugar has dissolved, combine it with the water.
Stir continuously until foam forms on top of the butter mixture and it thickens to the consistency of loose syrup (do not boil). Get rid of the heat. Include the rum and vanilla extracts.
Spread the butter mixture over the cake, making sure it gets into all the crevices. (Reserve approximately 1/4–1/2 cup of the mixture to brush over the cake’s outside.)
Let stand for 10 minutes or until the syrup loses its stickiness. (Avoid allowing it to settle for too long or the cake may stick to the pan.)
Cake should be carefully removed from the pan and left to cool and absorb syrup for approximately an hour.
Reheat the remaining syrup and use it to cover the cake completely.
