Bready or Not Original: Rum Bundt Cake
This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!
The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.
The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.
So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.
The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.
Modified greatly from a souvenir postcard.
PrintBready or Not Original: Rum Bundt CakeThis incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.Course DessertKeyword alcohol, bundt cake, cakeAuthor Beth CatoEquipmentlarge bundt panpastry brushchopstickIngredientsCake1 cup unsalted butter 2 sticks, room temperature2 cups white sugar6 large eggs room temperature2 cups all-purpose flour1 teaspoon cinnamon2 teaspoons vanilla extractpinch salt1/4 cup rumRum soak:1/4 cup rum dividedconfectioners’ sugarInstructionsPreheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.OM NOM NOM!
