Celebrate Christmas with this rum-infused Bundt cake.
[cooked-sharing]
Directions
Preheat oven to 180°C. Prepare your Bundt pan by greasing and flouring it, then set aside.
In large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix 2 minutes, until well combined.
Spoon batter into prepared pan, spreading batter up to the top edges of pan.
Bake for 35-45 minutes, until a toothpick inserted comes out clean.
Remove from oven and cool cake 15 minutes in the pan.
While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over a medium heat, Stir constantly until the mixture comes to a boil and let boil and stir 5 minutes, then cool for 5 minutes.
While the cake is still in the pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over the cake. Invert cake onto a serving platter and spoon the remaining syrup over top of cake.
Serve while still warm, or cooled.
Ingredients
Directions
Preheat oven to 180°C. Prepare your Bundt pan by greasing and flouring it, then set aside.
In large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix 2 minutes, until well combined.
Spoon batter into prepared pan, spreading batter up to the top edges of pan.
Bake for 35-45 minutes, until a toothpick inserted comes out clean.
Remove from oven and cool cake 15 minutes in the pan.
While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over a medium heat, Stir constantly until the mixture comes to a boil and let boil and stir 5 minutes, then cool for 5 minutes.
While the cake is still in the pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over the cake. Invert cake onto a serving platter and spoon the remaining syrup over top of cake.
Serve while still warm, or cooled.