Rum-Vanilla Bean Bundt Cake

Written on December 10, 2012 at 8:00 am , by Naomi Robinson

With the holidays in full swing I thought I would share an easy-to-make cake that can pull double duty as a delicious food gift.

Food gifts are the best gifts, right? Okay, well–at least to a foodie. If you know one or you are one, then bookmark this Vanilla Rum Cake or for another version try a Spiced Rum Cake.

I’m almost embarrassed to admit that it was only a few years ago that I was introduced to rum cake by a co-worker. I seriously love(d) this cake. And since I never could get the recipe from her, I have been on the hunt for one similar every since. So after four years and a dozen or more recipes, I’ve finally found my rum cake recipe. Get the recipe here.

A few notes:

• I flipped the recipe from a 10 cup bundt pan to mini bundt cakes (yields 6-8 minis). If you do the same, start checking for doness at 2o minutes.
• I kicked up the rum from 1/4 cup to 1/2 cup to boost the booziness.
• If you don’t have vanilla beans on hand, 1 teaspoon of vanilla extract or vanilla bean paste will work just as well.
• I also added a glaze from this recipe to these mini bundt cakes.

 

3 Responses to “Rum-Vanilla Bean Bundt Cake”

1. December 10, 2012 at 9:06 am, by Rum Cakes | Bakers Royale

   [...] cake, I’ve found my rum cake recipe. Hit the jump to Better Homes and Garden’s blog Delish Dish for my second favorite rum cake recipe.AftermathFor those of wondering what’s up with the [...]

2. December 12, 2012 at 8:33 am, by Monique

   If you double the amount of rum, do you need to change the dry ingredients as well to counter the large increase in liquid?

3. December 30, 2012 at 3:35 pm, by Val

   I’m so disappointed in this— followed the directions to a tee and the cake came out awful. I really don’t know what went wrong but ugh I was really looking forward to this recipe.