Ginger-Rum Bundt Cake Recipe

This Ginger-Rum Bundt Cake Recipe is a spiced and boozy recipe, which is made with fresh grated ginger and dark rum. It’s the perfect holiday centerpiece, ready in about 5 hours (including soaking time).

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Ginger-Rum Bundt Cake Ingredients

For the cake:

• 1 cup toasted pecans, finely chopped
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 3/4 cup whole milk, room temperature
• 1 tablespoon freshly grated ginger
• 1 tablespoon vanilla extract
• 2 sticks unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed golden brown sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature

For the syrup:

• 1 cup dark rum
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 tablespoon freshly grated ginger

How To Make Ginger-Rum Bundt Cake Recipe

1. Prep the Oven and Pan: Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Use melted butter to thoroughly brush a 12-cup Bundt pan, making sure to get into all the crevices. Coat the pan with flour and tap out any excess. Sprinkle the chopped pecans evenly in the bottom of the pan.
2. Combine Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, whisk together the milk, freshly grated ginger, and vanilla extract.
3. Make the Cake Batter: In the bowl of a stand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until the mixture is light and resembles wet sand. Add the eggs and egg yolks one at a time, mixing well after each addition until the batter is smooth.
4. Alternate Mixtures: Reduce the mixer speed to low. Add one-third of the flour mixture and mix until just moistened. Add half of the milk mixture and mix until just moistened. Repeat this process, ending with the final third of the flour mixture. Do not overmix.
5. Bake and Cool the Cake: Transfer the batter to the prepared Bundt pan (being careful not to displace the pecans) and smooth the top. Bake for about 50 minutes, until the cake is golden brown and a cake tester inserted into the middle comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
6. Make the Rum Syrup: While the cake cools, combine the rum, water, sugar, and grated ginger in a small saucepan. Bring to a boil over medium heat and cook for about 5 minutes, until the sugar is dissolved and the mixture is slightly syrupy. Strain the syrup through a fine-mesh sieve to remove the ginger pieces and set it aside to cool slightly.
7. Soak the Cake: Once the cake is at room temperature, use a skewer to poke holes all over the top of the cake. Slowly drizzle the warm syrup over the cake, a small spoonful at a time, allowing it to soak into the holes. Let the cake sit for at least 4 hours before serving to allow the syrup to fully absorb and the flavors to mature.

Recipe Tips

• Why use fresh ginger? Fresh grated ginger provides a spicy, zesty kick that ground ginger cannot replicate. It cuts through the richness of the butter and sugar perfectly.
• How to prevent sticking: Bundt pans are notorious for sticking. Be meticulous when buttering and flouring every nook and cranny. Using melted butter and a brush is often more effective than a spray.
• Patience with the syrup: Do not rush the soaking process. Drizzle the syrup slowly so it absorbs rather than running off the sides. The 4-hour resting time is crucial for the texture and boozy flavor to mellow out.
• Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature. This creates a smooth emulsion, which results in a fine, tender cake crumb.

What To Serve With Ginger-Rum Bundt Cake

This cake is rich, spicy, and boozy, making it a perfect dessert for cold weather.

• Freshly whipped cream (lightly sweetened)
• A hot cup of coffee or spiced chai
• Butter Pecan ice cream
• Candied ginger pieces for garnish

How To Store Ginger-Rum Bundt Cake

• Room Temperature: Because of the sugar and alcohol content in the syrup, this cake stores very well at room temperature. Keep it in an airtight cake carrier for up to 5 days. It often tastes better on day 2 or 3.
• Freeze: You can freeze the soaked cake. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.

Ginger-Rum Bundt Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~480 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 250mg
• Total Carbohydrate: 65g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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