Bahamas !!!
Love your RUM CAKE.

Ingredients:

• 2 1/2 cups flour 
• 1 1/4 tbsp baking powder
• 1 tbsp salt
• 1/4 tbsp baking soda
• 1 3/4 cups sugar
• 10 tbsp melted unsalted butter.
• 1/2 cup buttermilk, room temperature
• 1/2 cup rum
• 3 tbsp oil
• 1 tbsp vanilla extract
• 6 large egg yolks, room temperature
• 3 large egg whites, room temperature

Butter rum sauce:

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/4 cup rum

Instructions:

1. Preheat your oven to 350 degrees.
2. Grease a pan with butter, then cover it with sugar until everything is coated.   Set aside.
3. Whisk together flour, baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a separate bowl,  whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
4. Beat egg whites at high speed until foamy, and add in the remaining 1/4 cup sugar.  Continue to beat until a stiff peak forms. Set aside.
5. Mix the flour and the butter at medium speed until it is combined.  Fold about 1/3 of the whipped egg whites into the mixture until just combined, then add the remaining whites and gently fold in.
6. Pour the batter evenly into the sugared pan.  
7. Bake for 45 minutes until a toothpick inserted into the cake comes clean.    
8. Transfer the cake to a cooling rack and let it cool for at least 15 min.
9. In the meantime, make the butter-rum sauce. 
   Whisk together sugar, butter and water until combined.  Bring to a boil over medium-high heat while stirring. Continue to boil for 5 min or until the sugar is dissolved.  Remove from heat and stir in rum.
   Poke lots of holes with a toothpick all over the cake. Pour about half of the butter rum sauce over it. Wait until the sauce is absorbed. Then, flip the cake onto a serving platter and drizzle the remaining sauce evenly on top.