Ingredients:

Cake 3/4 cup sugar 2/3 cup butter, softened 4 eggs 2/3 cup milk 1 Tbsp. dark rum 1 tsp grated lemon peel

2 1/2 cups all-purpose flour 1 3/4 tsp baking powder Baker’s Joy® non-stick baking spray with flour Rum Sauce (Optional) 1 cup whipping cream 1/3 cup dark rum 3 egg yolks 2 Tbsp. sugar

Instructions:

Preheat oven to 325°F. Spray a 10 or 12-cup Bundt® pan with Baker’s Joy® spray. (If using a 10-cup pan, fill 3/4 full and make three to four cupcakes with remaining batter.) In a large mixing bowl, mix together sugar and butter until light and fluffy. Add eggs, mixing well after each addition. Mix in all remaining cake ingredients. Spoon into prepared pan. Bake for 55-65 minutes or until toothpick inserted into center comes out clean. Cool cake for 10 minutes. Remove from pan; place on serving plate. If desired, drizzle with Rum Sauce. Serve warm or cold.
Makes 16 Servings.

Variations:

For mini Bundt® cakes, follow the same directions; bake for 18-22 minutes or until toothpick inserted near center comes out clean. Cool for 10-15 minutes before removing from pans.

Rum Sauce (Optional):
In a small saucepan, stir all ingrediants together over low heat. Cook until thickened, stirring constantly.

To achieve the look in the photograph we recommend using a Garland mini Bundt pan.

Recipe is courtesy of Nordic Ware®