Swedish Rum Cake - Bundt Recipe

Name: Swedish Rum Cake - Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 3/4 cups sugar; 3 teaspoons rum extract; 1 teaspoon grated lemon, rind of; 2 1/2 cups sifted flour; 1 3/4 teaspoons baking powder; 2/3 cup milk; 2/3 cup butter, melted; Glaze; 1/3 cup sugar; 2/3 cup water; 2/3 cup rum

Servings: persons

4 eggs
1 3/4 cups sugar
3 teaspoons rum extract
1 teaspoon grated lemon, rind of
2 1/2 cups sifted flour
1 3/4 teaspoons baking powder
2/3 cup milk
2/3 cup butter, melted
Glaze
1/3 cup sugar
2/3 cup water
2/3 cup rum

1
Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy.
2
Sift tog dry ingredients, add to creamed mixture alternately with milk.
3
Stir in butter.
4
Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done.
5
Cool in pan for 10-15 minutes, then turn out onto serving plate.
6
In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum.
7
Pour over cake.
8
May be served warm or cold.

1118

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 eggs, 1 3/4 cups sugar, 3 teaspoons rum extract, 1 teaspoon grated lemon, rind of, and more.

Yes, Swedish Rum Cake - Bundt 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.

Swedish Rum Cake - Bundt

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