Classic Rum Bundt Cake Cooks Country Recipes

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CLASSIC RUM BUNDT CAKE: COOKS COUNTRY RECIPE



Classic Rum Bundt Cake: Cooks Country Recipe image

Provided by á-7687

Number Of Ingredients 11

3 C all-purpose flour
1 t salt
1 t baking powedr
1/2 t baking soda
1/2 C butterwilk, room temperature
1/4 c drk rum
1 T vanilla extract
1 T lemon juice
18 T (2 1/4 sticks) unsalted butter, cuti into 18 pieces and softened
2 C (14 Oz) sugar
3 large eggs, plus l large yolk, room temperature

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 350. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice toghther. 2. using stand mixer fitted with paddle, beat butter and sugan on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolkm ibe at a time, and beat until combined. Reduce speed to low and add flour mixture in e additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed. 3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored ar room temperature for up to 2 days.

CLASSIC RUM BUNDT CAKE(COOK'S COUNTRY)



Classic Rum Bundt Cake(Cook's Country) image

Make and share this Classic Rum Bundt Cake(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Dessert

Time 1h10m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour (15 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup dark rum
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons unsalted butter (2 1/4 sticks)
2 cups sugar (14 ounces)
3 large eggs, plus 1 large yolk, room temperature

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
  • Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
  • Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).

Nutrition Facts : Calories 647.6, Fat 28.3, SaturatedFat 17.2, Cholesterol 139.1, Sodium 462.6, Carbohydrate 87.1, Fiber 1.3, Sugar 51.1, Protein 8

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