Fruity Rum Bundt Cake Recipe

Name: Fruity Rum Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped dried apricots; 1/2 cup dried tart cherries; 1/2 cup golden raisins; 1/2 cup plus 2 tablespoons gold rum, divided; 3 tablespoons plus 3 cups all-purpose flour, plus more for pan; 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 5 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 1/4 teaspoon ground cloves; 2 tablespoons vegetable oil; 1 1/4 cups plus 2 tablespoons (or more) sour cream; 2 cups raw sugar, plus more for serving; 1 vanilla bean, split lengthwise; 7 large egg yolks; 1 large egg; 1 cup powdered sugar; A 12-cup Bundt pan

Servings: persons

1/2 cup chopped dried apricots
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup plus 2 tablespoons gold rum, divided
3 tablespoons plus 3 cups all-purpose flour, plus more for pan
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
5 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1 1/4 cups plus 2 tablespoons (or more) sour cream
2 cups raw sugar, plus more for serving
1 vanilla bean, split lengthwise
7 large egg yolks
1 large egg
1 cup powdered sugar
A 12-cup Bundt pan

1
Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
2
Preheat oven to 350u00b0F. 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). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
3
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. Scrape in seeds from vanilla bean; reserve pod for another use. 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. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
4
Bake cake until golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
5
Mix powdered sugar and remaining 2 Tbsp. 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. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
6
Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

1526

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup chopped dried apricots, 1/2 cup dried tart cherries, 1/2 cup golden raisins, 1/2 cup plus 2 tablespoons gold rum, divided, and more.

Yes, Fruity Rum Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruity Rum Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions