Yield: 12 slices
Orange Rum Bundt Cake
This Orange Rum Bundt Cake is a sweet, moist homemade cake flavored with dark spiced rum and bright, fresh orange zest. Dust the top with powdered sugar and it's the picture-perfect cake recipe for special occasions and sharing with friends.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons orange zest, zest of about 1 large orange
- ¾ cup buttermilk
- ½ cup dark spiced rum
- powdered sugar, optional
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Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and orange zest until well combined. Beat in flour mixture alternating with buttermilk and rum.
- Pour batter into prepared bundt pan. Bake for 55-65 minutes, until center is set and a toothpick inserted comes out clean.
- Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Dust with powdered sugar before serving. Serve warm or room temperature.
Nutrition
Serving: 1 slice, Calories: 486kcal, Carbohydrates: 71g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 185mg, Potassium: 86mg, Fiber: 1g, Sugar: 47g, Vitamin A: 592IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg