Eggnog-Rum Marble Bundt Cake #BundtBakers
After what seems like eternity I am back to baking and I hope there will be no further such long break.
Now, before Christmas, I think I could not have chosen a better recipe than this delicious alcohol cake 🙂 rum and eggnog, my friends – I advise not to drive immediately after you eat it.
The topic was chosen by a Liv for cake, a member of Bundt Cake Bakers group, and it was a very yummy wise choise.
We will need:
400 g (2 cups) of granulated sugar
190 ml (3/4 cup) of eggnog
1 teaspoon of vanilla extract
250 ml (1 cup) of vegetable oil
405 g (3 cups) of all purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of soda bicarbonate
1 teaspoon of nutmeg
1 teaspoon of ground cinnamon
3 tablespoons of rum
2 teaspoons of cacao powder
The inspiration for this cake was this lovely website.
1. All ingredients should be of room temperature. Preheat your oven at 200°C/390°F. Butter your bunndt cake pan and sift it with shredded coconut (or flour).
2. In a separate bowl, wisk together flour, salt, baking powder and soda bicarbonate – set aside.
3. Using electronic mixer, mix together eggs and sugar until fluffy. Then add vanilla extract and oil – mix. together. Then add 1/2 of the eggnog followed by the 1/2 of the flour mixture and then repeat. Mix until combined.
4. Pour 2/3 of the batter into the pan. Add cinnamon, nutmeg, cacao and rum into the remaining batter and mix. Pour the batter onto the “yellow” batter. If you want to, you can stick a spoon into the batter and draw a circle to mix the two batters.
5. Bake for 15 minutes at 200°C/390°F. Then lower the temperature at 170°C/340°F and bake for another 30 – 40 minutes. When the cake seems ready, stick the fork or the toothpick in the center of it. If it comes out clear, the cake is baked. Let cool for 5 minutes in the pan, then put a plate over it and carefully and with protecting gloves flip the pan so that the cake falls from it.
6. For decoration – optional: Melt 50 g of chocolate with 2 tablespoons of vegetable oil and pour this over the cooled bundt cake.
The cake was really tasty but I will probably (DEFINITELY) use less sugar (probably 1/4 less) the next time I will make it.
BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
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