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Rum Wreath Cake

Yields10 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

Celebrate Christmas with this rum-infused Bundt cake.

Rum Wreath Bundt Cake

 240 g butter, softened
 220 g sugar
 2 eggs
 1 ½ tsp vanilla
 ½ dark rum
 2 ¼ cups flour
 1 ½ tsp baking powder
 ¼ tsp baking soda
 ⅛ tsp salt
 ¾ cup whipping cream
Rum Syrup
 ½ cup butter
 ¾ cup sugar
 ½ cup dark rum
Bakeware
 Holiday Wreath Pan
1

Preheat oven to 180°C. Prepare your Bundt pan by greasing and flouring it, then set aside.

2

In large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix 2 minutes, until well combined.

3

Spoon batter into prepared pan, spreading batter up to the top edges of pan.

4

Bake for 35-45 minutes, until a toothpick inserted comes out clean.

5

Remove from oven and cool cake 15 minutes in the pan.

Prepare the syrup
6

While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over a medium heat, Stir constantly until the mixture comes to a boil and let boil and stir 5 minutes, then cool for 5 minutes.

7

While the cake is still in the pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over the cake. Invert cake onto a serving platter and spoon the remaining syrup over top of cake.

8

Serve while still warm, or cooled.

Nutrition Facts

Servings 10