1 cup of butter or margarine at room temperature
2 cups of sugar
4 eggs
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
2 teaspoons of vanilla extract
1 cup of plain yogurt
Butter Coverage
1 cup of sugar
1 tablespoon of water
1/2 cup of butter
1/4 cup of rum
1 cup of butter or margarine at room temperature
2 cups of sugar
4 eggs
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
2 teaspoons of vanilla extract
1 cup of plain yogurt
Butter Coverage
1 cup of sugar
1 tablespoon of water
1/2 cup of butter
1/4 cup of rum
Preheat the oven to moderate temperature (170°F)
In a large bowl, cream the butter until smooth
Add the sugar gradually, beating until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the remaining ingredients except for the butter coverage
Beat at low speed for a few seconds and increase to medium speed
Beat for an additional 2 minutes, scraping down the sides of the bowl as needed
Pour the batter into a greased tube pan with a 25-cm diameter hole in the center
Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven, cover with butter coverage
Let cool and then unmold
Butter Coverage:
Melt the butter, sugar, and 1/2 cup of water in a saucepan over low heat, stirring until smooth
Remove from heat, add the rum, and beat well
Poke holes in the top of the cake with a fork and pour the butter coverage, still warm, over the cake
Let cool completely before unmolding
If desired, sprinkle with confectioner's sugar.
