| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 12 to 16 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 12 to 16 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 cup chopped pecans
- 1 3/4 cups all-purpose flour
- 1/2 cup dry milk powder
- 6 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups sugar
- 3/4 cup milk
- 3/4 cup dark rum
- 1/2 cup plus 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup dark rum
Instructions
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook’s Note.)
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 559 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 94 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 14 servings |
| Calories | 559 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 94 mg |
| Sodium | 320 mg |
Reviews
The glaze was a little too heavy on the spices. The cake itself didn’t have much flavor. If you like a cake that isn’t very sweet you might like this recipe.
I lovethis cake. Can I freeze it?
Oh my goodness. THIS IS FABULOUS.
Couple of notes:
My store only had NON-fat milk powder (because of Covid-19 related distribution issues) and it worked just fine.
When making the buttered rum sauce, pour (carefully!) the rum in the sauce while it’s still cooking– not while the pan is off the heat–and simmer for a couple of minutes. The alcohol will completely cook off leaving no bitter alcohol taste!
The cake would not come out of the bundt pan after cooling for 10 minutes, despite my spraying the pan liberally with non-stick spray. After taking a knife around the inside edges of the pan and whacking the bottom of inverted pan with a wooden spoon, Voila!, out came the cake!
I made this late at night so it set overnight. The next morning I cut a slice and about died! SOOOOO yummy! It reminded me of the Cayman Islands’ Tortuga rum cake, Southern style.
Made this last night for Xmas Eve and we didn’t care for it. I thought it sounded delicious but I wouldn’t make this again.
Absolute hit with family!
Delicious cake – and tender and moist. And I didn’t have dark rum, but Coconut rum was a fabulous substitution!
The best cake for Xmas!
I made 12 mini bundt cakes and 6 medium bundt cakes since I didn’t have a standard size bundt cake pan (that will change soon). The rum butter sauce smells heavenly and I actually poked holes on the top and bottoms of the cakes and drizzled some of the sauce over the tops of the cakes before placing them back into the pans. I then drizzled the remaining sauce over the cakes and let them sit for several hours. I will be serving these for xmas dessert, along with a gingersnap ice-cream and a dollop of rum whipped cream. I tried a mini bundt cake before I poured the sauce over them and it was fantastic. The sauce will make it even more heavenly. Must try recipe.
How long should the cake be cooled, outside the pan on the cooling rack, before returning it to the pan to pour the sauce over it?
I made this yesterday O.M.G. My family loved this.And the strange thing,its better today than yesterday.
texasdilla
texasdilla