Butter Rum Bonnie Cake
Indulge in the decadence of a Butter Rum Bonnie Cake, a moist and buttery Bundt cake infused with the rich, warm flavors of dark rum and vanilla. Perfectly tender with a soft crumb, this cake is elevated by a luscious rum glaze that soaks into every bite, creating a dessert that's as aromatic as it is flavorful. Easy to prepare with pantry staples like all-purpose flour, butter, and sugar, this showstopping treat comes together in just over an hour, making it ideal for both special occasions and cozy evenings. Whether paired with coffee, tea, or a dollop of whipped cream, this rum-infused masterpiece is a dessert you'll savor time and again.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.25 cup Dark rum
- 1 cup Powdered sugar
- 3 tablespoons Dark rum (for glaze)
- 2 tablespoons Unsalted butter, melted (for glaze)
- 1 teaspoon Vanilla extract (for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or use a baking spray with flour.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the dark rum until evenly incorporated. Be careful not to overmix the batter.
Pour the batter evenly into the prepared Bundt pan, smoothing out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the rum glaze by whisking together powdered sugar, melted unsalted butter, dark rum, vanilla extract, and water in a small bowl until smooth.
Once the cake is baked, allow it to cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack set over a baking sheet.
Using a skewer or toothpick, poke small holes all over the cake to help the glaze soak in.
Slowly pour the rum glaze over the warm cake, letting it seep into the holes and drizzle down the sides. Allow the cake to cool completely and set before serving.
Slice and serve the Butter Rum Bonnie Cake. Enjoy with your favorite hot beverage or a dollop of whipped cream!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 44.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 82 mg | 2% | |
*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.
