Rum Bundt Cake Recipe
This Rum Bundt Cake Recipe is a moist, buttery, and flavorful dessert infused with warm rum and vanilla. Baked until golden and tender, the cake is finished with a rich buttery rum glaze that soaks into every bite, creating an irresistibly moist texture and deep flavor. Optional chopped pecans or walnuts add a delicious nutty crunch. Perfect for holidays, celebrations, or whenever you want an elegant homemade dessert, this classic Bundt cake is easy to prepare and even better when made ahead.
Time: 60 minutes
Servings: 12
The list of ingredients: Rum Bundt Cake Recipe
- 1 1/2 cups softened butter
- 1 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 2 1/2 teaspoons baking powder
- pinch of salt
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
- 1/4 cup dark
Baking Table
| Oven Type | Temperature | Baking Time |
|---|---|---|
| Standard Gas | 350°F (175°C) | 50–60 Minutes |
| Convection | 325°F (165°C) | 45–55 Minutes |
| Electric | 350°F (175°C) | 50–60 Minutes |
Nutrition Information
Approximate values per serving, based on 12 servings and including the full glaze and optional nuts:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~500 kcal |
| Total Fat | ~24 g |
| Saturated Fat | ~12 g |
| Cholesterol | ~105 mg |
| Sodium | ~330 mg |
| Total Carbohydrates | ~66 g |
| Dietary Fiber | ~1 g |
| Total Sugars | ~44 g |
| Protein | ~5 g |
Methods: Rum Bundt Cake Recipe
Step 1
- In a large mixing bowl, beat the butter with the granulated sugar.
Step 2
- Stir in the eggs and mix until thoroughly combined. Scarpe down the sides of the bowl if needed.
Step 3
- Stir in the vanilla extract and whole milk and mix until combined.
Step 4
- Finally, add the flour, baking powder, and salt and mix until well combined.
Step 5
- Stir in the dark rum and mix until combined.
Step 6
- Grease a Bundt cake pan with butter or vegetable oil and add the batter to the prepared pan.
Step 7
- Bake in a heated oven at 350 F or 180 C degrees for about 40-45 minutes.
Step 8
- Cover the Bundt cake with a piece of aluminum foil if needed after 30 minutes.
Step 9
- Cool down completely before serving.
FAQ
Can I make this cake without nuts?
Yes. Simply omit the pecans or walnuts. No other changes are necessary.
What type of rum is best?
Dark or amber rum gives the cake a deeper, richer rum flavor. Light rum can be used for a more subtle flavor.
Can I use a different pan?
A 10- or 12-cup Bundt pan is recommended. Using a different-sized pan will change the baking time, so check the cake for doneness rather than relying only on the stated time.
How do I know when the Rum Bundt Cake Recipe is done?
Insert a toothpick or wooden skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs. The cake should also begin to pull slightly away from the sides of the pan.
Why do I need to poke holes in the cake?
The holes allow the rum glaze to soak into the cake, giving it a moist texture and distributing the rum flavor throughout.
Can I make the cake ahead of time?
Yes. The cake can be made a day ahead and kept tightly covered. The flavor can become even more developed after resting.
How should I store Rum Bundt Cake Recipe?
Store the covered cake at room temperature for up to about 2 days. For longer storage, refrigerate it in an airtight container.
Can I freeze it?
Yes. Wrap the cooled cake tightly and freeze for up to approximately 3 months for best quality. Thaw before serving.
Does baking remove all the alcohol?
No. Baking does not guarantee complete removal of alcohol. This recipe also adds rum to the glaze after cooking. If you need an alcohol-free cake, use an appropriate alcohol-free rum flavoring instead of rum.
