Swedish Rum Cake Bundt

Indulge in the rich, boozy decadence of the Swedish Rum Cake Bundt, a dessert that pairs old-world charm with irresistible flavors. This moist bundt cake is infused with the warm spices of cinnamon and nutmeg, laced with dark rum for a bold, aromatic kick, and crowned with a buttery rum glaze that seeps into every bite. A sprinkle of brown sugar and optional pecans forms a caramel-like crust at the base, adding a delightful crunch to the soft, tender crumb. Perfect for festive gatherings or as a sophisticated after-dinner treat, this cake is surprisingly simple to make and ready in under an hour and a half. Serve it dusted with powdered sugar for an elegant finish, and watch it steal the show on your dessert table!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 0.25 cups Vegetable oil
• 4 Eggs
• 0.5 cups Whole milk
• 0.5 cups Dark rum
• 2 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 2 tablespoons Brown sugar
• 0.5 cups Pecans (chopped, optional)
• 0.5 cups Powdered sugar
• 0.5 cups Unsalted butter (for glaze)
• 0.25 cups Dark rum (for glaze)
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (165°C) and grease a 10-12 cup bundt pan generously with butter or nonstick cooking spray. Optionally, dust with flour.

Step 2

In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Mix well to ensure all dry ingredients are evenly distributed.

Step 3

Using a hand or stand mixer, add the softened butter and vegetable oil into the dry ingredients. Mix on medium speed until the mixture resembles coarse sand.

Step 4

Gradually add the eggs, one at a time, mixing well after each addition.

Step 5

In a separate bowl, whisk together the milk, dark rum, and vanilla extract. With the mixer on low, slowly pour the wet mixture into the batter. Continue mixing until smooth and fully combined.

Step 6

Sprinkle the bottom of the prepared bundt pan with brown sugar and optional chopped pecans for a caramelly nutty crust.

Step 7

Pour the cake batter evenly into the bundt pan, smoothing the top with a spatula. Tap the pan gently on the countertop to remove any air bubbles.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

While the cake bakes, prepare the rum glaze. In a small saucepan, combine unsalted butter, powdered sugar, water, and 1/4 cup of dark rum over medium heat. Stir until the butter is melted and the glaze is smooth, about 2-3 minutes. Do not boil.

Step 10

Once the cake is out of the oven, let it cool in the pan for 10 minutes. Carefully invert it onto a wire rack placed over a baking sheet.

Step 11

Using a skewer or toothpick, poke small holes across the surface of the warm cake. Slowly spoon the warm rum glaze over the cake, letting it seep into the holes. Allow the cake to cool completely.

Step 12

For an extra touch, dust the top of the cake with additional powdered sugar before serving.

Step 13

Slice and enjoy your Swedish Rum Cake Bundt as a show-stopping dessert!

Nutrition Facts

Serving size	(1676.7g)

Amount per serving	% Daily Value*
Calories	6286.8

Total Fat 311.6g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat 33.7g
Cholesterol 1279.0mg	0%
Sodium 1266.6mg	0%
Total Carbohydrate 729.3g	0%
Dietary Fiber 15.7g	0%
Total Sugars 486.6g
Protein 68.1g	0%

Vitamin D 352.1IU	0%
Calcium 438.8mg	0%
Iron 19.3mg	0%
Potassium 1119.1mg	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: 46.8%

Protein: 4.5%

Carbs: 48.7%