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Prep time
15 minutes
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Cook time
1 hour 5 minutes
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makes
One (12-cup) bundt cake
Test Kitchen Notes
Hot Buttered Rum is a classic cold-weather drink—warmly spiced and supremely cozy, with a kick of (you guessed it) dark rum and honey for sweetness. Here, all those flavors are transformed into a tender, sugar-coated cake with help from The Spice Hunter’s Hot Buttered Rum Mix (a blend of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves, and lemon oil). To amp up those hot buttered rum flavors even more, the mix is used in both the cake batter and a warm glaze that gets drizzled over the cake for soaking and serving. Holiday baking, here you come!
This recipe is shared in partnership with The Spice Hunter. —The Editors
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Ingredients
- For the cake:
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3 cups
cake flour
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1 tablespoon
baking powder
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1 1/2 teaspoons
The Spice Hunter Hot Buttered Rum Mix
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1 teaspoon
salt
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1/2 teaspoon
baking soda
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1
stick butter, softened
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1 3/4 cups
sugar, plus 1 tablespoon for the pan
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4
large eggs
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3/4 cup
milk
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3/4 cup
dark rum
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3 tablespoons
vegetable oil
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1 teaspoon
The Spice Hunter Pure Vanilla Extract
- For the hot buttered rum glaze:
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1
stick unsalted butter
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1/4 cup
honey
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1 tablespoon
The Spice Hunter Hot Buttered Rum Mix
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1/4 teaspoon
salt
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1/4 cup
dark rum
Directions
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Preheat the oven to 350°F. Spray a 12-cup bundt pan or tube pan with cooking spray, and coat the inside of the pan with 1 tablespoon of sugar.
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In a large bowl, combine the cake flour, baking powder, Hot Buttered Rum Mix, salt, and baking soda.
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In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on low-medium speed until pale and fluffy. Beat in the eggs one at a time until just incorporated. Switch to the whisk attachment. Add the dry ingredients in three batches, mixing until just combined.
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In another bowl, whisk together the milk, rum, vegetable oil, and vanilla extract. Slowly add the liquid mixture to the stand mixer, mixing until combined.
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Pour the batter into the pan and bake for about 60 minutes, until the cake pulls a bit away from the sides, the center is set, and a toothpick inserted into the center comes out clean.
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While the cake is cooling, make the glaze: In a small saucepan over medium heat, add the butter, honey, Hot Buttered Rum Mix, and salt. Cook, stirring occasionally, for about 3 minutes—the mixture should foam up and then subside. Add in the rum, and cook for 1 minute until bubbles subside.
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Using a long, thin skewer or chopstick, poke holes all over the top of the cake. Keeping the cake in the pan, evenly pour half the glaze over the cake. Let the cake sit for 30 minutes to absorb all the glaze.
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Carefully remove the cake from the pan onto a cake plate, and pour the rest of the glaze over top. Serve at room temperature; do not chill.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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