Preheat Oven 350F Degrees

Let's cream the buttter and sugar:

1. Add the sugar to the electric mixer bowl. Add the softened butter.

   Note: To soften butter when it is cold, add it between two sheets parchment paper. Use a rolling pin to pound it flat to make it pliable. Takes about a minute or less.

2. Attach a paddle hook to the mixer. Turn on the mixer at low speed and mix until combined.

   Note: On my kitchen aid mixer I use speed 2.

3. Once the butter and sugar are combined, increase speed to medium and mix until light and fluffy. This takes about 4 to 5 minutes. Be sure to scrape down the sides of the mixing bowl at least once.

Let's mix in the eggs, vanilla and rum:

1. Add the eggs, one at a time. Mix well on low speed after each egg addition. Be sure to scrape down the walls of the bowl if necessary.

   Note: Crack the eggs into a seperate bowl – this will prevent egg shells getting into the batter.

2. Add the vanilla and rum, if using. Mix 30 seconds.

Let's combine dry and wet ingredients:

1. In a bowl, combine the flour and cardamom.

2. Add the flour to the egg mixture. Use low speed to combine the dry and wet ingredients. Scrape down the sides of the bowl if needed. Mix until thoroughly combined without over mixing. Turn off the mixer.

3. Generously butter and flour a bundt pan. Place the pan on a 1/2 sheetpan.

4. Pour the batter into the prepared pan. Use a spatula to smooth out the top.

Let's Bake:

1. Transfer the pans to the oven and bake for 1 hour to 1 hour 10 minutes or until a tooth pick inserted comes out clean.

2. Once the cake is fully baked remove from the oven and cool on a wire rack for 15 minutes.

3. 15 minutes later, remove the cake from the pan and allow to cool completely.

   Note: I use a table knife and pass it between the cake and the pan, to loosen it. This is just to make sure that none of it sticks to the pan.

4. Slice, serve and enjoy. Add ice cream or any other toppings you like. Enjoy!