1/4 c. dark rum (such as Bacardi, Captain Morgan, Tattoo etc.), plus extra for moistening
2 packets unflavored gelatin
1 2/3 c. flour
1/2 tsp. baking powder
3 eggs
1/2 stick butter, melted

Preheat oven to 375°F. In the bowl of a counter-top mixer, beat butter, flour, eggs, and baking powder on slow speed until about 1/2 mixed (about 3 minutes).

In a separate bowl, mix gelatin and rum using a hand mixer until well blended. Pour into batter.

Mix for 18-22 seconds on each setting and work up to high. Beat on high for 14 seconds. Pour into a greased and lightly floured bundt pan.

Bake for 40-48 minutes. Moisten cake with rum and enjoy after cooling.

Submitted by: zack williams