Q1: My Bundt cake stuck to the pan! What did I do wrong?

This is the most common Bundt cake problem! The secret is an absolutely meticulous pan preparation. You must use a pastry brush to get your nonstick spray or softened butter and flour into every single tiny crevice of the pan before you add the batter.

Q2: Can I make this cake ahead of time?

Yes, this is a perfect make-ahead cake! In fact, it is better when made a day or two in advance. The time allows the rum sauce to fully permeate the cake and for all the flavors to meld and deepen.

Q3: Can I make this non-alcoholic?

Yes! To make this cake non-alcoholic, you can simply substitute the rum in both the cake and the sauce with an equal amount of apple cider or water, and add about 1 to 2 teaspoons of a rum extract for flavor.

Q4: My batter looks very thin, is that right?

Yes, it is! As the recipe notes, this is a high-liquid-ratio cake, which is the secret to its incredibly moist final texture. Don't worry, it will bake up beautifully!

Q5: Can I use a different kind of nut?

Of course! This cake would also be fantastic with chopped walnuts. If you prefer a nut-free version, you can simply omit the pecans entirely.

Hot Buttered Rum Cake (A Cozy Holiday Showstopper!)

A rich and decadent recipe for a ‘Hot Buttered Rum Cake,’ a perfect showstopper dessert for a holiday party. This dessert is a moist Bundt cake with a pecan-lined bottom, made with a unique thin batter featuring both dark rum and vegetable oil for a tender crumb. After baking, the warm cake is poked with holes and thoroughly soaked in a homemade, spiced buttered rum sauce, ensuring every bite is infused with the warm flavors of a classic hot buttered rum cocktail.

Author: Evelyn

Ingredients

For the Cake:
Nonstick cooking spray
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups granulated sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
For the Buttered Rum Sauce:
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum

Instructions

Prepare the Cake: Preheat the oven to 325°F. Spray a 12-cup Bundt pan with cooking spray and sprinkle the chopped pecans evenly in the bottom.
In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder, and salt.
In a stand mixer, cream the butter and sugar until light and fluffy. Add the dry ingredients and mix until the mixture resembles a crumb topping.
In a separate bowl, whisk together the milk, rum, oil, vanilla, and eggs.
With the mixer on low, slowly add the liquid mixture to the crumb mixture and mix until just combined. The batter will be very thin.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack.
Make the Sauce and Soak the Cake: While the cake is baking or cooling, add the butter, honey, spices, salt, and 1/3 cup of water to a medium saucepan. Cook over medium heat, stirring, until the honey has dissolved. Remove from the heat and carefully stir in the rum.
Place the cooled cake back inside the clean Bundt pan. Poke holes all over the cake with a wooden skewer. Evenly pour the warm rum sauce over the cake.
Let the cake sit in the pan to absorb the sauce for at least 30 minutes, or up to overnight.
Invert the soaked cake onto a cake plate and serve at room temperature.

Notes

This is a very moist, rum-soaked cake that is perfect for a holiday like Christmas.
The batter for this cake is unusually thin, so it’s important to pour the liquid ingredients into the dry ingredients very slowly to prevent lumps.
Soaking the cake in the sauce is a crucial step that infuses it with flavor and creates its signature moist texture.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/hot-buttered-rum-cake/