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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