Holiday Rum Cake

From Cook's Country | December/January 2012

Why this recipe works:

Most rum cakes lack any real rum flavor. For an assertive-yet-balance rum-flavored cake, we add rum to the bundt cake batter and then 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-balance rum-flavored cake, we add rum to the bundt cake batter and then 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

Ingredients

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