Ginger-Rum Bundt Cake

Serves: 5

Meagan Lindgren

1 January 1970

Based on User reviews:

57

Spice

49

Sweetness

45

Sourness

42

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 cup

Pecan (toasted, finely chopped)

3 cups

All-Purpose Flour

2 tsps

Baking Powder

1 tsp

Table Salt

3 cup

Whole Milk (room temperature)

1 tbsp

Ginger (freshly grated)

1 tbsp

Vanilla Extract

2

Unsalted Butters (sticks, room temperature)

1 cup

Granulated Sugar

3 large

Egg (room temperature)

2 large

Egg Yolk (room temperature)

1 cup

Water

Directions:

1

Watch how to make this recipe

2

Heat oven to 350 degrees F and arrange a rack in the lower third

3

Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess

4

Sprinkle nuts in bottom of pan and set aside

5

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside

6

Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined

7

Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes

8

Add eggs one at a time until incorporated and mixture is smooth

9

Scrape down mixer and sides of bowl

10

Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through

11

Whisk in 1/2 milk mixture and whisk until just moistened

12

Repeat until all ingredients are added, ending with flour

13

Transfer batter to prepared Bundt pan and smooth out so batter is even

14

Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes

15

Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely

16

Combine all ingredients in a small saucepan and place over medium heat

17

Bring to a boil and cook until slightly syrupy, about 5 minutes

18

Strain and set aside to cool slightly

19

When cake is at room temperature, use a skewer to poke holes all over the top

20

Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down

21

Let sit at least 4 hours so the syrup can soak into the cake