Ginger Rum Bundt Cake Recipes

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

GINGER RUM CAKE

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.

RUM CRANBERRY APPLESAUCE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.
• In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.
• In a large mixing bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/3 cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan.
• Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack.
• In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.

APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)

Steps:

• To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
• Position a rack in the lower third of an oven and preheat to 325°F
• Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
• In a small bowl, whisk together the sour cream and milk until blended; set aside.
• Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
• Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
• Stop the mixer and scrape the sides of the bowl occasionally.
• Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
• Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
• Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
• To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
• Using a pastry brush, generously brush the surface of the warm cake with the glaze.
• Let the glazed cake cool completely, 1 to 2 hours, before serving.
• Serves 16.