BHG Delish Dish

Stirring Up Ideas In The Kitchen

Rum-Vanilla Bean Bundt Cake

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.


9 Responses to “ Rum-Vanilla Bean Bundt Cake ”

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

  2. 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.

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