Rum Bundt Cake Recipe | The Sweetest Journey
How to make a soft and moist rum cake using spiced rum.
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Ingredients:
1/2 Cup Spiced Rum (120ml)
5 oz. Evaporated Milk (160ml)
3 Cups All Purpose Flour (408g)
2 Teaspoons Baking Powder (10g)
1 Cup Butter, Softened (112g)
1/2 Cup Shortening (96g)
2 Cups Brown Sugar (384g)
5 Eggs
1 Tablespoon Vanilla Extract (15ml)
Powdered Sugar for Dusting
Directions:
1. In one bowl, whisk together the flour and baking powder, set aside. In another small bowl, whisk together the evaporated milk and rum; set aside.
2. In a large mixing bowl, beat butter and shortening until creamy. Gradually add the brown sugar, beating at medium speed until light and creamy. Add eggs, one at a time, beating just until combined. Stir in the vanilla.
3. Gradually add the flour mixture to the butter mixture, alternating with the milk mixture, beginning and ending with flour mixture. Beat at low speed just until combined after each addition. Prepare a 14 cup bundt cake pan with butter and dust with flour. Pour batter into prepared cake pan.
4. Bake at 325F for 1 hour 5 minutes to 1 hour 10 minutes or until an inserted long pick comes out clean. Let cake cool in pan 10 minutes, then remove to a wire rack and cool completely. Dust top with powdered sugar.
| Makes About 12 Servings
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Recipe Video:
