Fruity Rum Bundt Cake
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
57
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Dried Apricot (chopped)1 cup
Dried Tart Cherries1 cup
Golden Raisins5 tsps
Baking Powder1.5 tsps
Kosher Salt1 tsp
Ground Cloves2 tbsps
Vegetable Oil1.25 cups
Sour Cream (plus 2 tablespoons or more)7 large
Egg Yolk1 large
Egg1 cup
Powdered SugarDirections:
1
Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate
2
Drain, reserving rum
3
Sprinkle fruit with 3 Tbsp
4
Flour and toss to coat; set aside
5
Preheat oven to 350°F
6
Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating)
7
Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine
8
Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine
9
Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes
10
Scrape in seeds from vanilla bean; reserve pod for another use
11
Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes
12
Reduce speed to low
13
Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients
14
Fold in reserved dried fruit
15
Scrape batter into prepared pan; smooth top
16
Tap pan firmly a few times on counter to force batter into edges of pan
17
Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes
18
Transfer pan to a wire rack and let cake cool in pan 15 minutes
19
Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp
20
Rum
21
Let cool completely, about 3 hours
22
Mix powdered sugar and remaining 2 Tbsp
23
Sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth
24
Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar
25
Let sit 10 minutes for glaze to set before slicing with a serrated knife
26
Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate
27
Drain, reserving rum
28
Sprinkle fruit with 3 Tbsp
29
Flour and toss to coat; set aside
30
Preheat oven to 350°F
31
Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating)
32
Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine
33
Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine
34
Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes
35
Scrape in seeds from vanilla bean; reserve pod for another use
36
Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes
37
Reduce speed to low
38
Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients
39
Fold in reserved dried fruit
40
Scrape batter into prepared pan; smooth top
41
Tap pan firmly a few times on counter to force batter into edges of pan
42
Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes
43
Transfer pan to a wire rack and let cake cool in pan 15 minutes
44
Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp
45
Rum
46
Let cool completely, about 3 hours
47
Mix powdered sugar and remaining 2 Tbsp
48
Sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth
49
Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar
50
Let sit 10 minutes for glaze to set before slicing with a serrated knife
51
Do Ahead Cake can be baked 1 day ahead
52
Do not glaze
53
Store loosely covered at room temperature
54
Cake can be baked 1 day ahead
55
Do not glaze
56
Store loosely covered at room temperature