Vanilla Bean Rum Bundt Cake
Vanilla Bean Rum Bundt Cake takes approximately 1 hour from beginning to end. This dessert has 294 calories, 4g of protein, and 8g of fat per serving. This lacto ovo vegetarian recipe serves 10 and costs $1.06 per serving. 267 people were impressed by this recipe. Head to the store and pick up whipped cream, eggs, vanilla beans, and a few other things to make it today. It is brought to you by The Vintage Mixer. Overall, this recipe earns a not so tremendous spoonacular score of 18%. Gluten-Free Vanilla Bundt Cake with Vanilla Bean Glaze, Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries, and Vanilla Bean Glazed Bundt Cake are very similar to this recipe.
Servings: 10
Ingredients:
2 teaspoons baking powder
1/4 cup packed brown sugar
1/4 cup butter
1 egg yolk
2 eggs
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup light rum
1/2 cup milk
2 tablespoons rum (use more if you prefer it to be more boozy)
1-2 vanilla beans*, split lengthwise (I used Rodelle Vanilla Beans)
whipped cream, rum caramel, and fruit for serving
Equipment:
hand mixer
mixing bowl
knife
oven
frying pan
toothpicks
wire rack
pot
Cooking instruction summary:
Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Serve with whipped cream, rum caramel, and red fruit (raspberries or pomegranates both work great!)In a small, heavy pot heat up brown sugar and butter on medium low, stirring constantly. Once well combined and starting to thicken add in the rum and turn off the heat. Continue to stir until the whiskey is combined. Let cool, then refrigerate 30 minutes or more until ready to use. (the sauce does need some time in the fridge to thicken).Store in a jar in the fridge.
Step by step:
1. Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy.
2. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
3. Pour batter into the prepared pan, spreading evenly.
4. Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
5. Remove cake from pan; cool completely on wire rack.
6. Serve with whipped cream, rum caramel, and red fruit (raspberries or pomegranates both work great!)In a small, heavy pot heat up brown sugar and butter on medium low, stirring constantly. Once well combined and starting to thicken add in the rum and turn off the heat. Continue to stir until the whiskey is combined.
7. Let cool, then refrigerate 30 minutes or more until ready to use. (the sauce does need some time in the fridge to thicken).Store in a jar in the fridge.
Nutrition Information:
covered percent of daily need
