This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!
The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.
The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.
So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.
The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.
Modified greatly from a souvenir postcard.
Bready or Not Original: Rum Bundt Cake
Equipment
- large bundt pan
- pastry brush
- chopstick
Ingredients
Cake
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups white sugar
- 6 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- pinch salt
- 1/4 cup rum
Rum soak:
- 1/4 cup rum divided
- confectioners’ sugar
Instructions
- Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
- In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
- Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!
- After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
- Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.
OM NOM NOM!
4 Comments
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I will be baking this cake soon! Thanks for the recipe.
Happy New year!!
You’re welcome! I hope you love the cake. Happy New Year!
Can’t wait to bake this! Sounds delicious 😋
Thanks! I hope you enjoy it!