Place the butter and sugar in a large bowl and mix until it’s fluffy.

Add one egg and mix. Repeat until you mix all the eggs

Add one tablespoon of vanilla extract and mix

In a separate bowl, pour the 3 cups of all-purpose flour, 1 tablespoon of baking soda, and the kosher salt and whisk.

Add the flour mixture bit-by-bit to the butter mixture and whisk thoroughly.

Add the milk and stir, followed by ¼ cup Gosling’s Bermuda black seal rum and whisk

Coat the baking bowl or bundt pan with butter or cooking spray and transfer the batter or cake mix.

Bake in the oven at 350° for 40-50 minutes

Poke holes in the rum cake with a wooden skewer or chopstick

Pour ⅓ of the gosling’s Bermuda black seal rum on the rum cake, ensuring it soaks in through the holes.

Flip the cake on a serving platter and poke more holes in the opposite sides. Pour ⅓ of the black seal rum.

Pour ⅓ cup of rum into a small bowl

Add 1½ cups confectioners sugar and whisk with an electric mixer

Drizzle the glaze over the rum cake

Allow the rum cake to cool at room temperature for 5 minutes, then serve