Rum Vanilla Bean Bundt Cake Recipes

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE

Steps:

• Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
• Pour milk into a saucepan, add the vanilla bean, and scald the milk.
• Let mixture cool to room temperature.
• Remove vanilla bean and set aside.
• Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
• In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
• Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
• Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
• Blend in vanilla extract.
• On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
• Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
• Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
• Cool cake in the pan on a rack for 10 minutes.
• Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
• Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
• Allow to cool slightly before adding extract and rum.

FRUITY RUM BUNDT CAKE

Steps:

• Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
• Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
• Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
• Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
• Do Ahead
• Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

VANILLA RUM BUNDT

Steps:

• 1.preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
• 2.in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
• 3.Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
• 4.Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
• 5.Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
• 6.Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
• 7.Place in oven and bake for 60 minutes
• 8.Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
• 9.At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.