Yummy Rum Bundt Cake

Yummy Rum Bundt Cake

Rum cake is a tantalizing treat that goes well with any dinner setting, party or fine dining event. This recipe makes a cake that not only tastes great, but that is potent enough to make one giggle with pure glee. Note, this is not a cake that children should partake of. If serving to children, use substitute the rum with apple juice.

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Slices

Calories: 351kcal

Ingredients

For The Cake

2 Cups All-Purpose Flour
1 1/2 Cups Sugar
3.4 Ounces Instant Vanilla Pudding Mix
2 Teaspoons Baking Powder
1 Teaspoon Salt
8 Tablespoons Butter Unsalted, room temperature
1/2 Cup Vegetable Oil
1/2 Cup Milk Room temperature
4 Eggs Large
1/2 Cup Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Butter Rum Flavoring

For The Icing

1 1/2 Cups Confectioners Sugar
3 Tablespoons Rum

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Instructions

Make the Cake

Preheat your oven to 325°F.
Sift the flour, sugar, vanilla pudding mix, salt and baking powder in a large mixing bowl.
Add the butter and vegetable oil, and mix on medium speed until thoroughly combined.
Mix in the milk and eggs until the mixture is creamy and smooth being sure to scrape the sides of the bowl as you mix it.
Add the rum, vanilla and butter rum flavor and stir these into the batter thoroughly.
Spritz your bundt pan with non-stick cooking spray, or grease it and flour the sides well to ensure that the cake releases well.
Pour the batter into the bundt cake pan and bake for 45 to 60 minutes, until done. To determine if done, insert a strand of uncooked spaghetti into the cake. If it comes out clean, it's done.
Allow the cake to cool in the pan for about ten minutes, then remove it from the pan placing it on top of your cake plate.

Make The Icing

Mix the rum with the powdered sugar, and pour it over the cake. If it is too thick to drizzle over the cake, then add 1/2 tablespoons of rum at a time, until it reaches the desired consistency.
Allow the icing to set for 30 minutes before serving.

Nutrition

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