This month is all about NORDIC WARE baking pans!!! If you have the classic bundt pan, then this is the recipe to try. Classic Rum Cake!! Mmmmm … Rummy (Pun intended)!!!
To start this month’s bakes, we will use the all-classic bundt pan. This classic bundt pan is a popular shape when you think of bundt cakes. This pan is so popular that people not only bake with it, but also roasting chicken (check out this Best Bundt Pan Rotisserie Chicken!), making jello, making pudding. It’s just a real multipurpose pan!
Now, if you’re not familiar with my blog, I’m all for fun facts !!! Here are a few fun facts about Nordic Ware and the classic Bundt Pan :
- It was first made by Dave and Marc Dalquist in 1950s.
- The classic bundt pan was made popular by a winner at the Pillsbury Bake-off in 1966.
- The Nordic Ware factory warehouse is in Minneapolis, Minnesota. (It’s on my list of “Places to go”!) They have a store and classes.
- It also have a line of bakeware, cookware and kitchenware.
For the first recipe we are going to use the classic Nordic Ware Bundt pan. The classic bundt pan is a great pan to have for a start. 
On to the recipe. I have to tell you that first of all, before you even start baking, prepare 3 medium sized bowls. You will do a lot of washing but this recipe is definitely worth it. 😛
Whenever you’re making a bundt cake recipe, you will see that it has nooks and crannies. This is why when you are greasing the pan, you want to generously grease it with butter or spray it with cooking spray. It is very important to have it really greased well because a stuck on food is just not fun at all. For this recipe, you will add sugar all around it. This will make the crust oh so delicious!
So in 2 medium bowls, (you’ll use the third one later) you will prepare the dry mixture and the liquid mixture.
In the stand mixer, you want to whip the egg whites into stiff peak. Once you have the stiff peak egg whites, you can put it in the third bowl.
Put the dry mixture into the stand mixer and gently add the liquid mixture into it. Mix together but be careful not to overbeat.
It should be just like so.
Take the bowl off from the stand mixer and grab your trusted spatula. Add 1/3 of the stiff peak egg whites into the mixture. Fold it gently until no streaks of white is showing.
Fold in the rest of the egg whites and make sure to scrape from the bottom of the bowl.
Pour into your generously sprayed bundt pan and tap tap tap… You want to get all the air bubbles out.
Bake it for about 40-50 minutes and this is what you will enjoy!! Don’t forget to make the rum sauce!!
Tips for making this Rum Bundt Cake :
- Generously spray your pan with cooking spray. A stuck on cake will just make you cry.
- Poke lots of holes into the cake so that when you pour the rum sauce, it will seep in and make the cake moist.
Happy Baking!!!
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- 2 1/2 cups cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 3/4 cups sugar
- 10 tbsp butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup golden rum
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 6 egg yolks, room temperature
- 3 egg whites, room temperature
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/4 cup golden rum
Ingredients
Rum Bundt Cake
Rum Sauce
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- Preheat oven to 350 degrees F. Generously grease the bundt pan with cooking spray. Add 2 tablespoons of sugar and twirl the pan around so the sugar will coat the whole pan. Prepare 3 medium size bowl.
- In medium bowl #1 , whisk cake flour, baking powder, baking soda and salt and 1 1/2 cup of sugar. This is the dry mixture.
- In medium bowl #2, whisk together melted butter, buttermilk, rum, oil, vanilla extract and egg yolks. This is the liquid mixture.
- In a clean and oil-free stand mixer bowl, beat the egg whites with the whisk attachment until foamy. Add 1/4 cup of sugar while the mixer is running on low speed. Keep on mixing until it becomes stiff peak. Put this in medium bowl #3.
- Put the dry mixture or bowl #1 in the stand mixer with the whisk attachment. Whisk for about 10 seconds.
- While the mixer is in low speed, gently add the liquid mixture or bowl #2 into the bowl. Mix until everything is combined. Take the bowl out of the stand.
- Add the 1/3 of stiff peak egg whites that is in bowl#3 into the stand mixer bowl. Fold it in until it is combined. Add the rest of the egg whites. Fold until no white streak is showing.
- Pour into the greased pan and bake for 40-45 minutes until an inserted toothpick comes out clean. Put on top of a cooling rack.
- After about 15 minutes, poke lots of holes into the cake using a skewer. Pour half of the rum sauce into the holes. Wait another 5 minutes and then invert into on to a plate.
- Pour the rest of the sauce into a small serving bowl.
- In a medium saucepan, heat the butter, sugar and water until it boils. Make sure that all the sugar is dissolved.
- Take it off the heat, add the rum and gently stir. Let cool before serving.
Adapted from : Gimme Some Oven
Abby
April 4, 2018 at 5:28 PMUnable to see the recipe?
Onie Panjaitan
April 8, 2018 at 9:45 AMThanks for noticing!! It’s been updated.