Whether for Thanksgiving or Christmas, this spiced rum cake
is the perfect addition to your dessert table.
Enjoy a slice with a cup of coffee for a wonderfully festive
finish to your holiday meal.
Spiced Rum Cake
2 ½ c. all-purpose flour
2 tsp. allspice
1 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ c. spiced rum
1 ½ tsp. orange extract
½ tsp. vanilla extract
1 1/3 c. light brown sugar
½ c. granulated sugar
½ c. butter, softened
½ c. mayonnaise
Preheat oven to 350⁰F. Lightly butter and flour a Bundt pan (or use cooking spray). Set aside.
In large bowl of stand mixer fitted with a paddle attachment, combine butter, mayonnaise and sugars. Beat on medium speed until creamy.
In medium bowl, combine flour, allspice, cinnamon, baking powder, baking soda, and salt.
In separate smaller bowl, combine eggs, rum, and extracts. Beat with a fork or whisk to combine.
Add dry ingredients and egg mixture to mixing bowl and mix on medium low speed alternating between the two.
Increase speed and mix well.
(Batter will be thick). Pour batter into prepared Bundt pan and place in preheated oven. Bake at 350⁰F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. (Do not overbake).
Remove from oven and let cool completely on wire rack for about 30 minutes.
Run a knife around edges of cake and carefully invert onto cake plate. Drizzle with either prepared or homemade cream cheese frosting (warm for a few seconds in the microwave) to finish before serving. Sprinkle with a little cinnamon sugar, if desired.
Click HERE for printable recipe.