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Better Rum Bundt™ Cake

SweetOvenDiner-Style

Time: 2 hours 45 minutes

Yield: 12 servings

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About

What makes this Better Rum Bundt™ Cake so much better? Might it be the moistness of each sweet and spicy slice? Or maybe it's the rich, syrupy glaze that's drizzled all over the top? Whatever it is, this Better Rum Bundt Cake really is better... or dare we say it's the best? You must try it and see for yourself. We know you won't regret it!

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Ingredients

  • For the cake:
  • 3 cups all-purpose flour, plus more, to taste, for dusting the pan
  • 1 (3.4-ounce) box instant vanilla pudding
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground allspice
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups dark brown sugar, packed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup spiced rum
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut
  • For the glaze:
  • 1/2 cup dark rum
  • 1/2 cup pure maple syrup
  • 4 tablespoons unsalted butter
  • Optional garnishes:
  • whipped cream, to taste, store-bought or homemade
  • fresh cranberries, to taste
  • lemon tree leaves, to taste
  • pine needles, to taste

Directions

Step 1 -Place a rack in the top third of the oven and preheat to 350 degrees F.

Step 2 -Generously coat a 12-cup Bundt pan with nonstick spray, then use the extra flour to dust the inside, tapping out the excess.

Step 3 -In a medium bowl, add the pudding mix, the baking powder, the baking soda, the salt, the allspice, and the remaining 3 cups of the flour and stir to combine.

Step 4 -In a large bowl, using an electric mixer on high speed, add 2 sticks of the butter and beat until light and smooth, about 1 minute.

Step 5 -Gradually add the brown sugar to the butter and mix after each addition, beating the mixture until light and fluffy, about 5 minutes.

Step 6 -Add the eggs, the oil, 1/2 cup of the spiced rum, and the vanilla to the batter mixture and beat until well-incorporated.

Step 7 -Reduce the speed to low. Gradually alternate adding the dry ingredients mixture in two additions to the batter mixture, beating after each addition until it is just combined. Scrape down the sides of the bowl, as needed. Avoid overmixing.

Step 8 -Scrape the batter into the prepared pan and smooth out the surface.

Step 9 -Bake the cake until it is golden-brown and a toothpick inserted into the center comes out clean, about 50-55 minutes.

Step 10 -Transfer the pan to a wire rack and let the cake cool for 10 minutes.

Step 11 -Turn the cake out onto the rack, loosening the sides with a small offset spatula, and let it cool completely.

Step 12 -On a rimmed baking sheet, add the coconut and toast in the oven, stirring occasionally, until it is golden-brown and crisp, about 8–10 minutes.

Step 13 -In a small saucepan over medium heat, bring the remaining rum, the maple syrup, and the remaining butter to a simmer and cook until it is thick enough to coat the back of a spoon, about 8 minutes.

Step 14 -Pour the glaze in a small, heat-safe bowl.

Step 15 -Place the cooled cake on a large plate and drizzle with the glaze.

Step 16 -Sprinkle the cake with the toasted coconut.

Step 17 -Slice and serve the cake with your favorite garnishes.

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