Ginger-Rum Bundt Cake Recipe

This Ginger-Rum Bundt Cake Recipe is a moist and spicy recipe, which is made with fresh ginger and dark rum. It’s a great choice for holiday parties, ready in about 6 hours.

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Ginger-Rum Bundt Cake Recipe 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. 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 and both sugars 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.
5. Bake and Cool the Cake: Transfer the batter to the prepared Bundt pan 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 slightly syrupy. Strain the syrup 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. 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.

Recipe Tips

• How do I keep my Bundt cake from sticking? The most important step is meticulous pan preparation. Use melted butter or shortening and a pastry brush to coat every single detail of the pan. Follow that with a dusting of flour, rotating and tapping the pan to cover all surfaces, then tap out the excess.
• Why use room temperature ingredients? Using room temperature butter, milk, and eggs is crucial for a smooth, well-emulsified batter. This allows the ingredients to trap air, which results in a lighter, more tender cake with a finer crumb.
• What does “alternating the mixtures” do? Adding the dry and wet ingredients in alternating batches prevents the gluten in the flour from overdeveloping (which would make the cake tough) and helps the batter absorb the liquid evenly, ensuring a smooth, uniform texture.
• How do I properly soak the cake? Be patient. Drizzle the syrup very slowly, a little at a time, giving it a moment to sink into the holes you’ve poked. If you pour it too fast, it will just run down the sides instead of soaking into the cake itself.

What To Serve With Ginger-Rum Bundt Cake

This rich, moist cake is fantastic on its own, but also pairs beautifully with:

• A dollop of lightly sweetened whipped cream or crème fraîche
• A scoop of vanilla bean or butter pecan ice cream
• A dusting of powdered sugar
• A hot cup of coffee or a spiced chai latte

How To Store Ginger-Rum Bundt Cake

Room Temperature: The rum syrup acts as a preservative, so this cake stores very well. Keep it in a cake carrier or covered with plastic wrap at room temperature for up to 5 days. Freeze: Wrap the completely cooled and soaked cake tightly in a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature.

Ginger-Rum Bundt Cake Nutrition Facts

• Serving: 1 slice (of 16)
• Calories: 520kcal
• Protein: 6g
• Fat: 22g
• Carbohydrates: 65g
• Sugar: 45g
• Sodium: 210mg

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

FAQs

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