How to Make Cinnamon Bundt Cake With a Twist

by Rikki Kazmierowicz

This snickerdoodley cake is the hit in my house! My brothers girlfriend begged for one on her birthday, and my mother needed on for Mother's Day! With rum being the secret twist, say hi to delicious!

Supplies

  • 1 Cup Butter softened
  • 1 Cup Brown sugar
  • 1 Cup White sugar
  • 2 Teaspoons Vanilla extract
  • 3 Teaspoons Eggs
  • 1 Teaspoon Cinnamon
  • 3 Tablespoons Rum (or more to taste) ;)
  • 1 Cup Sour cream
  • ½ Teaspoons Baking soda
  • 1 Teaspoon Baking powder
  • ½ Teaspoons Salt
  • Rum Glaze Ingredients:
  • 5 Tablespoons Butter
  • ⅓ Cups Rum
  • 1 ½ Cups Powdered sugar
  • 1 Teaspoon Vanilla extract
  • Instructions

    Step 1

    Beat together butter, sugars, eggs, vanilla extract, then mix in flour(with baking soda, baking powder and salt) and sour cream, alternating between the two. Slowly add the rum, and beat well!

    Step 2

    Pour batter into greased bundt pan, sprinkled with cinnamon sugar! (It makes for a nice crispy crust) bake at 325 for about 55 minutes, or until golden!

    Step 3

    To make glaze, heat butter, rum and vanilla extract in sauce pan, simmer for 3 minutes. Let cool for 15 min, then whisk in powdered sugar! Yummy yummy!

    Step 4

    Pour over cooled cake, in a zig zaggy motion!

    Step 5

    Ta da!! Delicious cinnamon rum bundt cake!! Mmm mmm good! :)