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Holiday Wreath Pan

Holiday Wreath Pan

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Rum Wreath Cake

4.3 based on 7 reviews

PREP: 20 MINUTES

COOK: 35 MINUTES

SERVINGS: 10 SERVINGS

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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.

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

    My experience with this recipe was exactly the same as Anna in December 2016. The cake did not rise to fill the pan, the batter was thick. but did bake up nice and fluffy. Love the pan, but needs a better recipe.

    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!

    I attempted this recipe with the Holiday Wreath Pan. The batter was thick, did not pour easily and was not enough quantity to adequately fill the wreath pan. The cake did not sufficiently rise to fill pan. Ended up with only half the intended height of the bundt. The cake tasted good. Next time I will prepare enough for 2 cakes to fill pan.

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Product Used In This Recipe

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Holiday Wreath Pan

Holiday Wreath Pan

SEE PRODUCT