The rum bundt cake is a delicious cake to enjoy at breakfast or snack time: a strong but not overwhelming flavor, a unique and particular aroma to give that extra push to the day. Because the bundt cake is always a certainty, whichever version you prepare it in, you never go wrong. Easy to make for everyone. So, do you want to try the rum bundt cake?
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 2 1/2 cups flour
- 1/2 cup milk
- 1/4 cup rum
- 1/4 cup rice oil (or any seed oil of your choice)
- 1 packet vanilla powder
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Bowl
- Cake tester
- 1 24 cm Bundt Pan
Steps
In the bowl of a stand mixer or with an electric beater, beat the eggs with the sugar until they are light and fluffy. Add the flour, oil, milk, vanilla powder, rum, and finally the baking powder. Mix the ingredients well, then divide the batter into two parts and add the sifted unsweetened cocoa powder to one of the two. Pour the white mixture into a buttered and floured pan. Then pour the cocoa mixture and use a fork to create the marbling effect. Bake the cake in a preheated oven at 350°F for 40 minutes. But remember to do the toothpick test before taking the cake out of the oven to check the baking. Once ready, remove the cake from the pan and let it cool on a rack before slicing. If desired, you can sprinkle it with powdered sugar.
Notes
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For bundt pans with many grooves, I prefer to use release spray: it reaches precisely everywhere and the cake comes off perfectly.
