This incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.
Keyword: alcohol, bundt cake, cake
Author: Beth Cato
large bundt pan
1cupunsalted butter 2 sticks, room temperature
6large eggs room temperature
Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don't wash the pan!
After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
Before serving, sprinkle on confectioners' sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.