Gingerbread Rum Bundt Cake
I love easy to make but decadant cakes and this one qualifies. This is the perfect balance of gingerbread flavors that everyone will love.
Ingredients
Cake
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 - 1½ teaspoons ground ginger
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2/3 cup milk
- 1/3 cup Gingerbread Rum or syrup
Icing Glaze
- 1 cup powdered sugar
- 2-4 Tablespoons Gingerbread Rum
Instructions
Cake
- Sift together flour, baking powder, salt and dry ground ginger - set aside
- Combine milk and Gingerbread Rum - set aside
- Cream the butter with electric mixer in a large bowl, add sugar and continue to beat for 2-3 minutes
- Add eggs one at a time to butter and sugar - mix until well combined
- With mixer on low speed alternatly add dry ingredients and wet ingredients until all have been added and cake batter is smooth and well combined
- Grease and flour a 12 cup bundt pan, distribute batter evenly
- Bake in a pre-heated 350° oven for 60-70 minutes until a toothpick comes out clean when inserted in the middle
Icing Glaze
- Combine powdered sugar and gingerbread rum
- Drizzle over cake
Notes
I like to bake this in my 12 cup bundt pan but it works in a 9x13 as well. It also can be made in 2 loaf pans.
Nutrition values are estimates, for exact values consult a nutritionist.
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