Here’s a delightful recipe for Spiked Rum Bundt Cakes that are rich, moist, and perfect for any occasion. These mini cakes are infused with rum and have a delicious glaze that makes them even more irresistible.
Spiked Rum Bundt Cakes
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (or additional rum, if preferred)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup dark rum (or to taste)
For the Rum Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons dark rum
- 1-2 tablespoons milk or water (to thin, if needed)
Instructions:
Prepare the Bundt Cakes:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pans (or mini bundt cake pans if you prefer smaller cakes).
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs and extracts: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and rum extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined. Finally, stir in the dark rum.
- Fill the pans: Pour the batter into the prepared bundt cake pans, filling them about 2/3 full.
- Bake: Bake in the preheated oven for 25-30 minutes (for mini cakes) or 45-50 minutes (for a full-size cake), or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10-15 minutes, then carefully invert onto a wire rack to cool completely.
Make the Rum Glaze:
- Prepare the glaze: In a bowl, whisk together the powdered sugar, dark rum, and enough milk or water to reach your desired glaze consistency. It should be pourable but not too runny.
Glaze the Cakes:
- Glaze the cooled cakes: Once the cakes are completely cool, drizzle the rum glaze over the top. Allow the glaze to set for a few minutes before serving.
Recipe Notes:
- Storage: Store the spiked rum bundt cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Serving suggestions: These cakes pair well with a dollop of whipped cream or a scoop of vanilla ice cream.
- Customization: Feel free to add chopped nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.
Time and Temperature:
- Prep time: 20 minutes
- Cook time: 25-50 minutes (depending on size)
- Total time: 1 hour and 15 minutes (approximately)
- Oven temperature: 350°F (175°C)
Enjoy your delicious Spiked Rum Bundt Cakes—they’re perfect for gatherings or just a special treat for yourself!