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In a large bowl, beat all ingredients together using either a stand mixer or a hand mixer. Beat until ingredients are well combined and the batter is smooth.
Spread the batter evenly in a 8 cup mold or cake pan (I used a Bundt pan). Cover and let rise until almost double.
Bake at 350 degrees for 24 – 30 minutes, or until browned and it pulls away from the sides of the pan. Cool in mold for 10 minutes, remove from mold and let cool another 10 minutes.
Meanwhile prepare Savarin Syrup by combining water, sugar, and dark rum. Bring to a boil, reduce heat and simmer for 2 minutes. Let cool to lukewarm.
Prick the cake all over with a thin skewer or a fork. Slowly pour the syrup over the cake until it is all absorbed.
Serve with fresh fruit and whipped cream.