Spiced Rum Bundt Cake Recipe
How to sneak rum into your dessert and get away with it
Streamline the "drinks and dessert" course more efficiently at your next dinner party with the help of this rum bundt cake recipe from Brooke Bell's delightful new cookbook, Cake. The cinnamon- and nutmeg-scented batter gets a boost from rum extract, and the simple glaze on top ensures that a rum punch is the first thing you experience when you dig in. Go the distance by swapping in coconut rum, if you're into that sort of thing.
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Recipe adapted from "Cake," by Brooke Bell
Spiced Rum Bundt Cake
Get the recipe for a spiced rum bundt cake, which is made with cinnamon, nutmeg and rum extract—plus a simple sugar-rum glaze.
Prep Time
20
minutes
Cook Time
1
hour
servings
12
servings
Total time: 1 hour, 20 minutes
Ingredients
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons rum extract
- 3 cups all-purpose flour
- 1¾ teaspoons baking powder
- 1½ teaspoons ground nutmeg
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1¼ cups whole buttermilk
- 2 cups confectioners' sugar
- ¼ cup whole milk
- 1½ tablespoons spiced rum
Optional Ingredients
- Grated fresh nutmeg, to garnish (optional)
Directions
- Preheat oven to 300°F. Spray a 10-cup bundt pan with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum extract.
- In a medium bowl, whisk together flour, baking powder, nutmeg, salt, baking soda, and cinnamon. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture beating until just combined after each addition. Spoon into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 55 to 60 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
- In a medium bowl, whisk together confectioners' sugar, milk, and rum until smooth. Pour over cooled cake. Garnish with nutmeg, if desired.
Nutrition
| Calories per Serving | 435 |
| Total Fat | 14.1 g |
| Saturated Fat | 8.4 g |
| Trans Fat | 0.5 g |
| Cholesterol | 80.3 mg |
| Total Carbohydrates | 70.8 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 46.2 g |
| Sodium | 272.6 mg |
| Protein | 5.9 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
