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.
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.
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