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Vanilla Rum Bundt Cake

Vanilla Rum Bundt Cake

  • Author: Marty Boyd
  • Yield: 12 1x

Scale

Ingredients

  • Cake
  • 3/4 cup butter, room temperature
  • 2 eggs
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/4 cup light rum
  • 1 vanilla beans, split lengthwise
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • Glaze
  • 5 tbsp butter
  • 1/3 cup rum
  • 1/2 tsp vanilla
  • 1/2 vanilla bean, seeds scrapped out
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  3. In a small bowl whisk together flour and baking powder.
  4. In another small bowl combine milk and rum.
  5. Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
  6. In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
  7. Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
  8. Add eggs and egg yolk; beat for 1 minute.
  9. Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
  10. Pour batter into the prepared pan, and spread evenly.
  11. Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
  12. To Make Glaze
  13. In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
  14. Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.