The bundt cake with orange, rum, and cinnamon is a stunning cake, soft and fragrant, ideal for celebrating Christmas and beyond.
As you might have guessed (even from the blog’s name!!!), I love cinnamon and often use it in the preparation of cakes and desserts. This year I decided to create a simple and tasty Christmas cake. So I thought about making a classic, beautiful, and delicious bundt cake (which everyone now calls a bundt cake).
The batter, besides being super soft, is super fragrant, with the addition of cinnamon, orange juice, orange zest, and rum.
But it is also a scenic cake, with its white icing decoration, sugared fruit, and rosemary sprigs.
I assure you that preparing this delight is easy and not at all challenging. I really enjoyed decorating it, and the result is truly amazing.

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Difficulty: Very easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8-10 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for Bundt cake with orange, rum, and cinnamon

For the batter

2 cups all-purpose flour
1 cup sugar
3 eggs
1/4 cup orange juice
1/4 cup rum
1 tsp ground cinnamon
1/2 cup sunflower oil
1 orange zest
1 packet vanillin
1 packet baking powder
as needed butter
1 orange
1/4 cup cranberries
1 egg white
as needed sugar
2 cups powdered sugar
2 tbsps water
as needed sugar stars
3 sprigs rosemary
as needed powdered sugar

Preparation of the Bundt cake with orange, rum, and cinnamon

In a bowl, pour the sugar and eggs. Beat them with an electric whisk until they are frothy.
Add the oil, orange juice, cinnamon, and rum, continuing to mix with the whisk.
Then, add the grated zest of an orange and the vanillin.
Now, add the sifted flour with the baking powder. Mix well, stirring from top to bottom.
Pour the batter into a greased and floured bundt pan.
Bake in a preheated oven at 350°F for 40 minutes.
Perform the toothpick test to check the cake’s doneness. If the wooden stick comes out dry, the bundt cake is ready.
First, let the bundt cake cool, then remove it from the pan and let it cool on a rack.
Peel the orange and divide it into segments.
In a small bowl, beat the egg white with a fork.
In another small bowl, pour some sugar.
Prepare a sheet of parchment paper on a tray
Dip the orange segments in the egg white. Then roll them in the sugar and place them on the tray with the parchment paper. Follow the same procedure for the cranberries.
Let them dry.
Heat the water in a small pot, it should not boil.
Pour the powdered sugar into a bowl and add the water. Mix with a spoon until you get a smooth mixture.
Transfer the bundt cake onto a nice tray or cake stand.
Now, decorate the surface of the bundt cake with the white glaze, letting it drip gently.
Let it dry well.
Finish the decoration with the sugared fruit, rosemary sprigs, and sugar stars.
Finally, lightly dust with powdered sugar
Don’t miss the collection of Christmas desserts: find your favorite dessert.
Christmas Desserts Collection: unmissable and delicious ideas to delight your loved ones