Mrs Pischke's Rum Cake

Treat yourself to the rich, indulgent flavors of Mrs. Pischke's Rum Cake, a timeless dessert bursting with warmth and decadence. This moist Bundt cake combines buttery, vanilla-infused batter with the bold notes of dark or spiced rum, while chopped pecans add a delightful crunch to every bite. Enhanced by a luscious, buttery rum glaze that soaks into the cake's tender crumb, this recipe creates a dessert that's irresistibly flavorful and perfect for any celebration. Finished with a dusting of powdered sugar, this showstopping cake is as stunning as it is delicious. Ideal for holidays, gatherings, or simply indulging your sweet tooth, this easy-to-follow recipe is your ticket to baking perfection.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Whole milk
• 0.5 cup Dark or spiced rum
• 1 cup Chopped pecans
• 2 tablespoons Powdered sugar (for garnish)
• 0.5 cup Unsalted butter (for glaze)
• 0.25 cup Water (for glaze)
• 1 cup Granulated sugar (for glaze)
• 0.5 cup Dark or spiced rum (for glaze)

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan, ensuring all crevices are coated to prevent sticking.

Step 2

Sprinkle the chopped pecans evenly across the bottom of the prepared Bundt pan.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4

Using a stand mixer or hand mixer, cream together the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.

Step 5

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

Step 6

With the mixer on low speed, alternate adding the dry ingredients and the milk/rum mixture to the batter, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.

Step 7

Pour the batter into the prepared Bundt pan over the pecans. Smooth out the top with a spatula.

Step 8

Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the water and granulated sugar. Bring the mixture to a boil and continue cooking for 4-5 minutes, stirring constantly. Remove the pan from heat and carefully stir in the rum (be cautious as the liquid may bubble).

Step 10

Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Poke holes all over the cake with a wooden skewer or toothpick.

Step 11

Slowly pour half of the rum glaze over the cake while it is still in the pan, letting it soak into the holes.

Step 12

Turn the cake out onto a serving plate. Spoon the remaining glaze over the top and sides of the cake, allowing it to absorb fully.

Step 13

Let the cake cool completely before dusting it with powdered sugar for garnish. Slice and serve!

Nutrition Facts

Serving size	(2025.6g)

Amount per serving	% Daily Value*
Calories	7732.5

Total Fat 397.7g	0%
Saturated Fat 199.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1537.4mg	0%
Sodium 2676.1mg	0%
Total Carbohydrate 875.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 627.1g
Protein 72.2g	0%

Vitamin D 289.8IU	0%
Calcium 461.4mg	0%
Iron 21.1mg	0%
Potassium 1342.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 3.9%

Carbs: 47.5%