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Product Used In This Recipe

Holiday Wreath Pan

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Rum Wreath Cake

Prep: 20 Minutes

Cook: 35 Minutes

10 Servings

Create this incredible Rum Wreath Cake for your next holiday party! This festive dessert recipe will become a new crowd favorite and no extra decorations are needed, due to the beautiful intricate design of our Holiday Wreath Bundt Pan.

  • Ingredients
    • Cake:
    • 1 cup + 2 Tbsp butter, softened
    • 1 cup +2 Tbsp sugar
    • 2 eggs
    • 1 1/ 2 teaspoons vanilla
    • 1/ 2 cup dark rum
    • 2 1/ 4 cups flour
    • 1 1/ 2 teaspoons baking powder
    • 1/ 4 teaspoon baking soda
    • 1/ 8 teaspoon salt
    • 3/ 4 cup whipping cream
    • Rum Syrup:
    • 1/ 2 cup butter
    • 3/ 4 cup sugar
    • 1/ 2 cup dark rum
  • Directions

      Heat oven to 350 degrees. Grease and flour pan and set aside. In large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix for 2 minutes, until well combined. Spoon batter into prepared pan. Bake at 350 degrees for 35-45 minutes, until toothpick inserted comes out clean.

      Remove from oven and cool cake for 10-15 minutes in pan. While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 5 minutes. Let cool 5 minutes. While cake is still in pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over cake. Invert cake onto serving platter and spoon remaining syrup over top of cake. Serve warm or cooled.

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Product Used In This Recipe

Holiday Wreath Pan

See Product

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