Get ready to transform your kitchen into a bakery of dreams with the most decadent Glazed Rum Bundt Cake that will make your taste buds dance with pure delight! This isn't just a cake - it's a culinary masterpiece that combines the rich, buttery goodness of a classic Bundt with a tantalizing rum twist that'll have your guests begging for the recipe. Whether you're looking to impress at a dinner party or treat yourself to a luxurious slice of heaven, this cake promises to be the star of any dessert table.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup dark rum
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Stir in the dark rum until fully incorporated into the batter. Be careful not to overmix.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth. Adjust the consistency by adding more milk if necessary.
- Once the cake has cooled completely, drizzle the glaze over the top of the Bundt cake, allowing it to drip down the sides for an elegant presentation.
- Let the glaze set for a few minutes before slicing and serving the cake. Enjoy your delicious Glazed Rum Bundt Cake!
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most even cake batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Greasing Matters: Use a non-stick baking spray with flour or thoroughly grease and flour your Bundt pan to ensure easy cake release.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of the cake.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Glaze Game Strong: For a perfect glaze, start with less milk and add gradually to achieve the ideal drizzling consistency.
- Storage Tip: This cake actually gets more flavorful the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 7g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 135mg
