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September 2004 Issue
Rum-Glazed Bundt Cake
by Ronda L. Halpin
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Cookies are nice and pie is sweet, but in my house ... cake is king. There's something wonderful about a simple cake that makes any ordinary day seem very special. And, if it's a good cake, there doesn't need to be any fancy frosting or the like. A simple glaze or a dusting of powdered sugar can add that final touch without overwhelming the cake itself.

This month, I offer a recipe that had my husband nibbling the uneven pieces from the top of the cake before I had a chance to set them aside for a summer trifle or the like! It's a moist cake -- thanks to the yogurt -- with a warm flavor -- thanks to the rum and vanilla. The caramelized rum glaze adds that perfect final touch, although serving it alongside a scoop of butter pecan ice cream or some glazed pears would certainly bring smiles to the table as well.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Rum-Glazed Bundt Cake

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2/3 tsp. baking powder
  • Pinch baking soda
  • Pinch salt
  • 1/2 cup softened butter
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 T. skim milk
  • 2 T. rum, divided
  • 1 tsp. vanilla extract
  • 2/3 cup fat-free yogurt
  • 1/3 cup packed brown sugar
  • 1 T. water
  • 1 T. butter
Preheat the oven to 350 degrees.

Spray a medium bundt cake pan with non-stick cooking spray (I like the kind with flour in the mix) and set aside.

Combine the dry ingredients (all purpose flour thru salt) in a bowl, stirring with a wire whisk. Mix the butter and sugar in a large bowl until light and fluffy. Add the eggs, one by one, mixing well after adding each one. Add the milk, 2 teaspoons rum and vanilla extract. Beat until combined. Beat the mixture on low speed and add the flour mixture and yogurt alternately to the sugar mixture. Beat until just combined.

Pour the mixture into the prepared pan and bake for 50 minutes or until a toothpick inserted near the center comes out clean. Remove any uneven pieces from the top of the cake before inverting on a cake stand and save for another use. (Or eat them right away!) Cool the cake slightly before removing to a cake stand.

While the cake bakes, prepare a glaze by combining the brown sugar, remaining rum and water in a small saucepan. Bring to a boil, remove from the heat and add the butter to the glaze. Pierce the cake generously with a toothpick. Drizzle the warm glaze over the cake and allow to cool completely before serving.

  • Yields: 8-10 servings
  • Preparation Time: about 1 hour

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