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Holiday Wreath Pan

Holiday Wreath Pan

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Rum Wreath Bundt Cake

5 based on 5 reviews

PREP: 30 MINUTES

COOK: 35 MINUTES

SERVINGS: 10 - 12 SERVINGS

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Create this incredibly flavorful Rum Wreath Bundt 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:

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup dark rum
  • 1 1/2 teaspoons vanilla
  • 3/4 cup whipping cream
  • 1 cup butter – room temperature
  • 1 1/2 cups sugar
  • 3 eggs

Rum Syrup:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup dark rum

Directions

Heat oven to 350°F. Prepare Wreath Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Add the rum, heavy cream and vanilla in another small bowl and whisk briefly to combine.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for about 3-4 minutes, making sure to scrape down the bottom and sides of the bowl with a rubber spatula periodically. The butter and sugar should be light and fluffy.

Lower the mixer speed to medium-low and add the eggs one at a time, mixing for about 30 seconds after each addition. Add half of the flour mixture, followed by half the rum and cream mixture, and mix until just combined. Add the remaining flour mixture, followed by the rest of the rum and cream mixture, and mix about 1 minute. Do not over mix.

Spoon the batter into the prepared pan filling only ¾ full and tap the pan lightly on the counter to remove any large air bubbles. Bake the cake until it is golden, and a cake tester inserted in the center comes out clean, 34-36 minutes. Let the cake cool in the pan 10 minutes. Invert the pan quickly onto a cooling rack and then place cake back in the pan. This ensures the cake won’t stick while preparing the rum syrup.

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 in pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over cake. Then invert cake onto serving platter and spoon remaining syrup over top of cake. Serve warm or cooled.

Read Recipe Reviews

    Don’t have the wreath pan so I use another Bundt pan, depending on what design I am in the mood for. The cake is always a hit! Great recipe. I also serve it with fresh berries and whipped cream. Mmmmm!

    Absolutely beautiful not one crumb got left at christmas was definitely a hit and about to try it with gluten free flour

    This recipe came with my wreath pan and I love it! The cake came out perfect and the rum sauce was just as good. Making this for Christmas dinner for sure. This is the third recipe that i have tried of yours and love them all. Your bakeware is the best. Thank you!

    Lovely easy recipe to follow. Turned out fabulous. I did use cake release rather than grease and flour as it always turns out perfect.

    I purchased this wreath pan two years ago and finally made this recipe for Christmas. It was an absolute hit! I used Malibu Rum because that’s all I had on hand. On of the most delicious bunds cakes I’ve made. Thank you for including this recipe with this pan!

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Product Used In This Recipe

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Holiday Wreath Pan

Holiday Wreath Pan

SEE PRODUCT