This tasty rum bundt cake from scratch recipe makes a cake that is a tantalizing treat. It goes well with any dinner setting, party or fine dining event. This recipe makes a cake that not only tastes great, but that is potent enough to make one giggle with pure glee.
Note: this is not a cake that children should partake of. If serving to children, then I would recommend that you substitute the rum with apple juice.
Preparing the Rum Bundt Cake From Scratch
Before you start mixing the ingredients, you should go ahead and turn your oven on so that it can be nice and hot once you start cooking your cake.
Sifting properly will help to ensure that all ingredients are thoroughly blended. This helps to enhance the flavor of the cake.
To begin, gently mix the flour, sugar, vanilla pudding mix, salt and baking powder together. Sift this mix into a large mixing bowl, then pour it back into the previous bowl, and sift it again.
I generally sift my ingredients like this 3 or 4 times, to ensure that everything is mixed well.
When mixing, you want to take care to not over-mix your batter. Blend all ingredients well, at medium speed.
As you bake the cake, be sure to not open the oven, as this will let the heat out. This could cause your cake to fall, which is very unsightly. A fallen cake will also taste chewy and unappetizing for some. Although it’s still edible, it’s certainly not something you would want to server important guests.
When making the icing, you will want to use rum of the highest quality. Inferior rum will make a very inferior cake, so do not skimp when purchasing it. If you do not intend to consume the rum as a beverage then a bottle of rum will last you a long time for baking these types of cakes.
Yummy Rum Bundt Cake
Equipment
Ingredients
For The Cake
- 2 Cups All-Purpose Flour
- 1 1/2 Cups Sugar
- 3.4 Ounces Instant Vanilla Pudding Mix
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 8 Tablespoons Butter Unsalted, room temperature
- 1/2 Cup Vegetable Oil
- 1/2 Cup Milk Room temperature
- 4 Eggs Large
- 1/2 Cup Rum
- 2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Butter Rum Flavoring
For The Icing
- 1 1/2 Cups Confectioners Sugar
- 3 Tablespoons Rum
Instructions
Make the Cake
- Preheat your oven to 325°F.
- Sift the flour, sugar, vanilla pudding mix, salt and baking powder in a large mixing bowl.
- Add the butter and vegetable oil, and mix on medium speed until thoroughly combined.
- Mix in the milk and eggs until the mixture is creamy and smooth being sure to scrape the sides of the bowl as you mix it.
- Add the rum, vanilla and butter rum flavor and stir these into the batter thoroughly.
- Spritz your bundt pan with non-stick cooking spray, or grease it and flour the sides well to ensure that the cake releases well.
- Pour the batter into the bundt cake pan and bake for 45 to 60 minutes, until done. To determine if done, insert a strand of uncooked spaghetti into the cake. If it comes out clean, it's done.
- Allow the cake to cool in the pan for about ten minutes, then remove it from the pan placing it on top of your cake plate.
Make The Icing
- Mix the rum with the powdered sugar, and pour it over the cake. If it is too thick to drizzle over the cake, then add 1/2 tablespoons of rum at a time, until it reaches the desired consistency.
- Allow the icing to set for 30 minutes before serving.
Nutrition
