Mrs. Pischke's Rum Cake

10-12
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!"

Original recipe yields 10-12 servings
OK
  • CAKE
  • GLAZE

Nutritional

  • Serving Size: 1 (96.8 g)
  • Calories 320.4
  • Total Fat - 20.3 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 86.5 mg
  • Sodium - 112.8 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 0 g
  • Sugars - 16.1 g
  • Protein - 2.7 g
  • Calcium - 26.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees. Grease and flour (or spray with non-stick) Bundt cake Pan.

Step 2

In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into Bundt pan and bake for 40 to 45 minutes.

Step 3

While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. Add sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum.

Step 4

Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. Slowly pour glaze over cake.

Tips & Variations


No special items needed.

Related

brandy_girl

I made your cake for the holidays, it was a huge success everyone just loved it. I thank you for posting it GalleyWench, it's gone into my favorites because I am going to make it again. Happy Holidays! regards Brandy

review by:
(25 Dec 2011)