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1
Make the cake--position oven rack in center of oven; preheat to 350.
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2
Line the bottom of two 8 1/2 inch loaf pans with parchment paper, and spray the sides and bottoms with baking spray.
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3
Melt your butter, either on the stove top or in the microwave; set aside and let cool.
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4
Meanwhile, take out your eggs and bring them to room temperature (about 30 minutes).
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5
In a bowl, whisk the flour, baking powder and salt together; set aside.
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6
In a big bowl, add in the sugar; then add the eggs one at a time, whisking after each addition until thoroughly blended with the sugar.
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7
Whisk in the vanilla extract, then the cream, then the rum.
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8
Using a rubber spatula, gently add a third of the flour mixture, stirring until just blended before adding the next third.
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9
Repeat until all the flour mixture has been blended in (the batter should be smooth and thick).
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10
Fold in half the melted butter; when incorporated, fold in the rest.
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11
Pour the batter into the prepared pans and smooth the tops with the spatula.
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12
Place the pans on a cookie or baking sheet and bake.
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13
After 30 minutes, check the cakes for color; if they are browning too quickly, take a sheet of foil and lightly cover them.
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14
Bake for an additional 25-30 minutes, until a pick comes out clean.
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15
Make the syrup: In a saucepan, stir the water and sugar together over medium heat.
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16
After the sugar dissolves, bring the mixture to a medium boil (medium, because a full boil will burn the sugar and you don't want that).
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17
Remove the pan from the heat and stir in the rum; pour the syrup into a heat-proof bowl to cool.
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18
When the cakes are done, cool for 5 minutes in the pans before unmolding them and transferring them to cake racks.
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19
Place the cake racks over a baking sheet lined with parchment or wax paper to catch the drips.
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20
Using a thin knife, a long toothpick, or a cake tester, poke holes through the cake.
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21
Slowly brush the cakes with syrup, allowing time for the cakes to absorb the syrup.
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22
Leave the cakes on the rack to cool to room temperature before serving.
