Ginger Rum Bundt Cake

by Kate on December 15, 2015

Ginger Rum Bundt Cake -

One of my very favorite flavors is fresh ginger. It’s perfect for the holidays! This Ginger Rum Bundt Cake is festive, ginger spiced, a little boozy and oh so beautiful! Don’t you just love the design? Remember I was telling you all about Holiday Gifts For The Baker In Your Life recently? One of the things I included in that list was this Nordic Ware Chiffon Bundt. It’s just so gorgeous!

Ginger Rum Bundt Cake -

I have an ongoing love affair with bundt pans. I love how each one can make this classic cake look different and all my Nordic Ware pans result in a cake that always cooks evenly and slides out easily. Just like all my Nordic Ware bundt pans, this one didn’t disappoint! Tons of fresh ginger, warm winter spices and a sprinkling of buttery, crunchy pecans on top make a bundt cake that’s not going to disappoint either. This cake is perfect for your Christmas celebration or for sharing when guest come calling.

Ginger Rum Bundt Cake -



Hungry For More? Here Are Other Bundt Cakes You’ll Love!

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Ginger Rum Bundt Cake

1 hour, 15 minutes

Yield: 12 servings

Ginger Rum Bundt Cake

Fresh ginger spice cake soaked in a rum syrup.


    For Cake:
  • 1 cup pecans, finely chopped
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 cup whole milk, room temperature
  • 1 1/2 tablespoons freshly grated ginger
  • 1 tablespoon pure vanilla extract
  • 16 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • For Syrup:
  • 1 cup dark spiced rum
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly grated ginger


  1. Heat oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with a non-stick baking spray containing flour. Sprinkle chopped pecans over bottom of pan. Set aside.
  2. In a bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  3. In a bowl, whisk together milk, ginger and vanilla.
  4. In a stand mixer, fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time and mix just until incorporated. Add egg yolks and continue mixing until smooth.
  5. Scrape down sides of bowl. With mixer on low speed, add 1/3 flour mixture and mix until combined. Add half milk mixture and mix until combined. Repeat with remaining flour and milk mixture, ending with flour.
  6. Scrape batter into prepared pan and smooth top until evenly distributed in pan. Bake in preheated oven until a tester inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack for 10 minutes then invert and cool completely on wire rack.
  7. After cake cools, prepare the syrup. In a small pan, combine all the ingredients and place over medium heat. Bring to a boil and reduce until syrupy, about 5 minutes. Strain and cool to warm room temperature.
  8. Using a skewer, poke several holes in the top of the cake. Drizzle syrup over top of cake and into holes, making sure syrup goes into cake. Let the cake sit at room temperature 4 hours or more before serving.


Recipe adapted from Food Network

{ 2 comments… read them below or add one }

Amy December 16, 2015 at 5:16 pm

I love your bundt cakes, creative and tasty.


Kate December 16, 2015 at 9:55 pm

Thanks so much Amy!


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