Rating: 4.5 stars 4.7
39 Ratings
  • 5 star values: 34
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Two toothsome, rum-flavored Bundt cakes, excellent for any occasion.

Recipe Summary

Servings:
20
Yield:
2 8-inch cakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans.

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  • BEAT 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

  • COMBINE milk, dark rum, and vanilla.

  • COMBINE flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.

  • BAKE at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans.

  • BRING remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Tips

Reprinted with permission of Southern Living(R) magazine. All rights reserved.

Nutrition Facts

343 calories; protein 3.6g; carbohydrates 42.4g; fat 17.3g; cholesterol 74.5mg; sodium 159.9mg. Full Nutrition
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