1cup/240 ml sorghum molassesor blackstrap molasses if preferred
3cups/350 g cake floursifted
1cup/240 ml buttermilk
1cup/ 240 ml dark rum
2cups/260 g confectioners' sugar
Milk or cream
Preheat the oven to 350 F.
Cream the butter in a bowl with an electric mixer. Add sugar and beat until light and smooth. Add the molasses and egg yolks; mix thoroughly. Sift the flour with the baking soda, salt and spices and add to the creamed mixture alternately with the buttermilk.
In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the creamed mixture using a large rubber spatula. Pour the batter into a well-greased and floured mold (a bundt pan, or 6 to 8 mini bundt pans). Bake for 30 to 40 minutes (check mini cakes at 25 minutes), or until the cake springs back when pressed.
Let the cake rest in the pan for 5 minutes then turn it out onto a wire rack and let it cool completely.
Combine 1 cup of dark rum with the brown sugar in a small saucepan. Place over medium heat until the sugar is dissolved. Remove the pan from the heat source and let cool slightly. Brush the cake liberally with the syrup using a pastry brush. Allow the cake to stand, loosely covered, for several hours to ensure the rum is thoroughly absorbed.
For the hard sauce, combine the confectioners' sugar and rum in a medium bowl. Add milk a few drops at a time while whisking. When the mixture is thick and drop from the whisk in a thick ribbon back into the bowl, then the correct consistency has been achieved. If the glaze is thinned too much, add additional powdered sugar until consistency is achieved. Pour the glaze over top of the cake, allowing it to run down the sides.
Let the cake stand uncovered until the sauce hardens. Package as desired.