rum glazed bundt cakes
I made both of these rum glazed bundt cakes for guest, one is with cake mix and the other is home made from my cream cheese pound cake recipe made from scratch. Most of the guest preferred the homemade version since they had a choice. The cake mix is great in a pinch. But I prefer to make mine from scratch.
prep time
25 Min
cook time
1 Hr 30 Min
method
Bake
yield
10 -12
Ingredients
- CAKE MIX VERSION
- 1 box yellow cake mix
- 4 large eggs room temperature
- 1 small pkg instant vanilla pudding
- 1/2 cup light rum
- 1/2 cup water or milk
- 1 cup chopped pecans or nuts of your choice
- MADE FROM SCRATCH VERSION
- 3 sticks butter, softened
- 8 ounces cream cheese room temperature or sour cream
- 6 large eggs, room temperature creates more volume
- 3 cups flour
- 3 cups sugar
- 1 tablespoon rum extract
- 1 cup chopped pecans or nuts of choice
- RUM GLAZE
- 1 stick butter
- 1/2 cup rum
- 1/4 cup water
- 1 cup sugar
How To Make rum glazed bundt cakes
-
Step 1CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
-
Step 2MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
-
Step 3FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
-
Step 4Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes