Rum Cake

add to the cake.
The hole in the center of a bundt pan can also cause a drier cake since it is more exposed to the heat in the oven. To prevent this be sure to use fullfat ingredients in the batter. This will keep the cake moist which is what you want in a pound cake or any other dense moist cake that is made in a bundt pan!
What Size Bundt Pan Should I Use?
Size does matter when it comes to making bundt cakes. I used a 10inch bundt pan that holds 12 cups of liquid. Generally the size of bundt pans is determined by how many cups of liquid it holds. When adding the batter just be sure to not add too much of it or it will overflow in the oven. A good tip would be to fill the pan about 23 of the way full. And if possible use a light nonstick metal pan for best results.
How to Store
This cake can be stored in an airtight container at room temperature for up to four days or in the refrigerator for up to seven days.
Rum Cake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR
TOTAL TIME1HOUR HR 20MINUTES MINS
Rum Cake is a nutty yellow bundt cake made with dark rum pecans and topped with a rum glaze for a boozy dessert.
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Ingredients
1 cup 109 g chopped pecans1 package 3 4 ounces vanilla instant pudding mix2¼ cups 281 g allpurpose flour1½ cups 300 g granulated sugar2 teaspoons baking powder1 teaspoon kosher salt½ cup 1 stick 113 g unsalted butter softened½ cup 122 5 g whole milk room temperature½ cup 109 g vegetable oil1 tablespoon vanilla extract4 large eggs room temperature½ cup 111 g dark rum
Rum Glaze
¼ cup ½ stick 57 g unsalted butter¼ cup water1 cup 200 g granulated sugar½ cup 111 g dark rum
Instructions
Preheat the oven to 325F. Spray a 10inch bundt pan with nonstick cooking spray.
Sprinkle nuts over bottom of pan.
In a large mixing bowl add pudding mixture flour sugar baking powder and salt. Set aside.
Into the bowl of a stand mixer with the paddle attachment add the butter. Mix on medium speed for 12 minutes.
Add the dry ingredients to the butter and combine for 30 seconds.
Add milk oil vanilla and the eggs one at a time and mix on mediumhigh for one minute scraping down the sides of the bowl as needed.
Stir in the rum and mix until combined.
Pour batter over nuts
and spread batter in an even layer.
Bake 5560 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for about 10 minutes.
After about ten minutes invert the cake onto a serving plate.
Rum Glaze
Use a skewer or toothpick to prick holes all over the top of the cake about an inch or two apart.
In a medium saucepan over medium heat add butter water and sugar.
Bring to a simmer and stir until the sugar has dissolved 23 minutes. Remove from heat and stir in rum.
Carefully spoon or brush the rum glaze evenly over the top and sides of the cake going slowly and taking your time so the cake absorbs the glaze. Continue until all glaze is used.