This Apple Rum Bundt Cake was adapted and slightly modified from Real Simple Magazine. If you are watching your sugar or alcohol intake, this IS NOT for you! It is boozy indeed! Feel free to edit the amount of rum you use. I found that this cake is easily over-baked and becomes dry if you don’t get it just right. Every oven is different. In general I think the 55 minute mark is best. A quick fix for overly dry bundt read this article about using cake washes.
Did you know pansies are edible? They are in season and look lovely as a filigree to dishes of all kinds ;)
RECIPE:
Bundt
3/4 Cup Spiced Rum + 1 tablespoon for glaze I made it “potent” - you could halve this or even omit if desired.
2 tsp baking powder
1/2 tsp salt
4 cups all purpose flour, divided
1 medium apple, peeled and grated (about 1 cup)
To add moisture, 1/8 cup applesauce- optional
1 1/4 cups unsalted butter (2.5 sticks), softened
1 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs
1 tsp vanilla extract'
Glaze
1/4 tsp ground cardamon
2 cups powdered sugar
2 tbsp whole milk
1 tbsp rum (if desired)
Instruction For Bundt:
1. Preheat over to 350 degrees. Grease and flour a 15 cup bundt pan.
2. Whisk together all the dry ingredients - baking powder, salt, 3.5 cups of flour in a small bowl
3. Toss together the grated and peeled apple (about a cup) with the remaining .5 cup of flour in a small bowl
4. Beat together all the wet ingredients- butter, brown sugar, granulated sugar, vanilla, applesauce if desired - in a large bowl with an electric mixer, until light and fluffy. Add the eggs, one at a time.
5. Add half of the dry mixture, slowly, to the wet ingredients while mixing at a medium speed. Add the rum. Add the remaining dry mixture. Fold in the grated apple mixture.
6. Spoon the batter into the bundt pan (remember to have it well greased and floured before hand!)
7. Bake 55 minutes. *The first try I baked it for 65 minutes and I felt that it was overdone, but it really depends on your oven.
8. Take out bundt and let cool. Carefully turn it over on a plate of your choosing. Add glaze once cooled.
Instructions for Simple Glaze:
Beat together cardamon, powdered sugar, rum and milk in a bowl. If omitting the rum, add slightly more milk. Slowly pour over bundt after it has cooled for at least 20 mins.