Ginger-Rum Bundt Cake

Name: Ginger-Rum Bundt Cake
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all purpose flour; 2 teaspoons baking powder; 237 milliliters dark rum; 2 larges egg yolks, room temperature; 3 larges eggs, room temperature; 1 Tbsp freshly grated ginger; 237 milliliters packed golden brown sugar; 118 milliliters granulated sugar; 237 milliliters granulated sugar; 237 milliliters toasted pecans, finely chopped; 1 teaspoon table salt; 2 sticks unsalted butter, room temperature; 1 Tbsp vanilla extract; 59 milliliters water; 177 milliliters whole milk, room temperature

Ginger-Rum Bundt Cake requires approximately 5 hours and 30 minutes from start to finish. This vegetarian recipe serves 12. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 558 calories. 1 person found this recipe to be flavorful and satisfying. Only a few people really liked this dessert. If you have all purpose flour, granulated sugar, water, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries, Lemon-ginger Bundt Cake, and Pear Ginger Bundt Cake Recipe.

Instructions

Watch how to make this recipe.

Heat oven to 350 degrees F and arrange a rack in the lower third.

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Oven

Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess.

Ingredients you will need

Butter

All Purpose Flour

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Kugelhopf Pan

Sprinkle nuts in bottom of pan and set aside.

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Nuts

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Frying Pan

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

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Whisk

Bowl

Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.

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Vanilla

Ginger

Milk

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Whisk

Bowl

Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes.

Ingredients you will need

Butter

Sugar

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Stand Mixer

Bowl

Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through.

Ingredients you will need

All Purpose Flour

Egg

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Blender

Whisk

Bowl

Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour.

Ingredients you will need

All Purpose Flour

Milk

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Whisk

Transfer batter to prepared Bundt pan and smooth out so batter is even.

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Kugelhopf Pan

Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes.

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Oven

Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.

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Wire Rack

Frying Pan

Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.

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Sauce Pan