Rum Cake

Steps

1. 1
   Combine all wet ingredients in a mixing bowl: melted butter, oil, fresh milk, 2 whole eggs, orange zest, vanilla, and brown sugar. Mix until the brown sugar is completely dissolved.
2. 2
   Sift the all-purpose flour, baking soda, baking powder, salt, and cinnamon powder three times to remove lumps and aerate the mixture.
3. 3
   Gently fold the sifted dry ingredients into the wet mixture using a wire whisk, stirring until smooth with no lumps. Avoid overmixing.
4. 4
   Add the rum-soaked raisins (with the rum) and fold gently until combined. If preferred, replace the rum with an equal amount of fresh orange juice instead.
5. 5
   Divide the batter evenly between two prepared 8×4 inch loaf pans, filling to about three-quarters full. Clean any batter from the sides.
6. 6
   Preheat the oven to 160°C (approximately 320°F). Bake for 35–40 minutes until the top exterior of the cake feels firm to the touch. Check doneness by touching with a chopstick rather than the traditional toothpick method.
7. 7
   While baking, prepare the glaze: Heat honey, orange juice, butter, and dark rum in a saucepan until boiling. (Boiling will evaporate the alcohol, leaving behind flavor and sweetness.)
8. 8
   While the cake is still hot, poke holes in the surface with a paring knife to help it absorb the glaze. Pour the hot glaze over the hot cake for best absorption.
9. 9
   Let the cake rest overnight (at room temperature or refrigerated) for best flavor and moisture. The cake becomes even more delicious as it rests, and it maintains its moisture for up to a week in the refrigerator.
10. 10
    Once cooled, optionally garnish with caramelized orange slices and kaffir lime or calamansi leaves for color and visual appeal.