Classic Rum Bundt Cake

From Cook's Country | December/January 2012

Why this recipe works:

Most rum cakes lack any real rum flavor. For an assertive yet balanced rum-flavored cake, we add rum to the Bundt cake batter and then, in the Holiday Rum Cake iteration, brush the finished cake with a rum soak. And we don’t stop there: A portion of the rum soak also becomes the glaze.

 

Most rum cakes lack any real rum flavor. For an assertive yet balanced rum-flavored cake, we add rum to the Bundt cake batter and then, in the Holiday Rum Cake iteration, brush the finished cake with a rum soak. And we don’t stop there: A portion of the rum soak also becomes the glaze.

 

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Serves 8 to 10

Serve this cake as is or dress it up with lightly sweetened berries, a glaze, or a soaking syrup.

Ingredients

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