Rum Bundt Cake
Bake a rum bundt cake as an extra special grown-up dessert this holiday season; it's honestly the best rum cake recipe ever!
Servings: 12
Equipment
- Saucepan Medium
Ingredients
For the Cake:
- 2½ Cups cake flour
- 2½ Teaspoons baking powder
- ¼ Teaspoon baking soda
- ½ Teaspoon salt
- 1 Cup butter at room temperature
- 1¾ Cups granulated sugar
- 3 eggs at room temperature
- 2 egg yolks at room temperature
- ¾ Cup buttermilk
- 1/3 Cup spiced rum
- 2 Teaspoons vanilla extract
For the Glaze:
- ½ Cup butter
- 1 Cup granulated sugar
- ½ Cup rum
- ¼ Cup heavy cream
- 1 Teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F and spray a bundt cake pan with Baker’s Joy or nonstick cooking spray, or grease it well with Crisco and dust with flour.
- Combine the cake flour, baking powder, baking soda, and salt together in a bowl.
- In a large bowl, beat the butter until fluffy and light, about 4 minutes. Add the sugar and beat for another 2 minutes.
- Add the eggs, egg yolks, buttermilk, rum, and vanilla. Beat until just combined and then mix in the flour.
- Pour the batter evenly in the prepared pan.
- Bake for 60 minutes, checking after the first 45. You can check the cake for doneness using a toothpick.
Make the Glaze:
- Combine all the glaze ingredients in a pan and bring to a boil. Cook for 1 minute.
Glaze the Cake:
- Pour the prepared glaze slowly over the plated cake.
Nutrition
Calories: 381kcal | Carbohydrates: 68g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 84mg | Sodium: 275mg | Potassium: 113mg | Fiber: 1g | Sugar: 48g | Vitamin A: 250IU | Vitamin C: 0.03mg | Calcium: 119mg | Iron: 1mg
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