Best 3 Butter Rum Bundt Cake Recipes
Indulge in the delectable Butter Rum Bundt Cake, a classic dessert that captivates taste buds with its moist and flavorful crumb. This iconic cake, baked in a Bundt pan with its signature fluted shape, is a symphony of sweet and boozy notes. The infusion of butter and rum creates a rich and decadent flavor profile, while the tender crumb ensures a melt-in-your-mouth experience. This recipe provides step-by-step instructions to guide you in crafting this timeless treat.
Complementing the Butter Rum Bundt Cake is a collection of equally enticing recipes that cater to various dietary preferences and flavor desires. For those seeking a gluten-free alternative, the Gluten-Free Butter Rum Bundt Cake offers the same indulgent flavors without compromising texture. If a vegan version is preferred, the Vegan Butter Rum Bundt Cake provides a plant-based option that is equally moist and flavorful.
For those who love the classic combination of chocolate and rum, the Chocolate Rum Bundt Cake is a must-try. This decadent treat combines rich chocolate notes with a hint of rum, creating a harmonious balance of flavors. The Rum Glaze Bundt Cake, on the other hand, offers a delightful glaze that adds an extra layer of sweetness and rum flavor to the classic Bundt cake.
Finally, the Rumchata Bundt Cake is a unique twist on the traditional recipe, incorporating the creamy and flavorful liqueur Rumchata for a luscious and indulgent dessert. Each recipe is meticulously crafted to ensure a perfect Bundt cake every time, whether you prefer a classic flavor profile or a more adventurous combination.
BUTTER RUM BUNDT CAKE
Make and share this Butter Rum Bundt Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
- Beat on medium speed 2 minutes.
- Pour into Bundt pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 30 minutes; remove from pan.
- Cool completely; about 2 hours.
- Frosting:.
- Place frosting in small microwavable bowl.
- Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
- Stir in 1/2 teaspoon rum extract.
- Spread over top of cake, allowing some to drizzle down side.
- Sprinkle pecans over top of cake.
- Serve.
- **Cook time does not include 2 1/2 hour cooling time.
BUTTER-RUM POUND CAKE
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
Tips:
- Soften the butter properly: Make sure the butter is at room temperature before creaming it with the sugar. This will ensure a light and fluffy cake.
- Measure the flour correctly: Use a kitchen scale to measure the flour to ensure accuracy. Scooping the flour directly from the bag can result in too much flour being used, which can make the cake dry and dense.
- Do not overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough and chewy cake. Mix the batter only until the ingredients are well combined.
- Use a bundt pan with a nonstick coating: This will help the cake release easily from the pan after baking.
- Allow the cake to cool completely before glazing: This will help the glaze set properly and prevent it from running off the cake.
Conclusion:
The Butter Rum Bundt Cake is a delicious and decadent cake that is perfect for any occasion. With its moist and flavorful crumb and sweet rum glaze, this cake is sure to be a hit. By following the tips provided above, you can ensure that your cake turns out perfectly every time. Whether you are a seasoned baker or a beginner, the Butter Rum Bundt Cake is a great recipe to try. With its simple ingredients and easy-to-follow instructions, this cake is sure to become a favorite in your home. So, preheat your oven and get ready to bake a delicious and impressive cake that will wow your friends and family!
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