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Haunted Manor Bundt® Pan

Haunted Manor Bundt® Pan

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Spiced Rum Haunted House Cake

4 based on 6 reviews

PREP: 10 MINUTES

COOK: 1 HOUR

SERVINGS: 10 - 12 SERVINGS

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Here is a must-try homemade Rum Cake made in our spooky Haunted Manor Bundt Pan! It’s moist and rum soaked interior with a slight crisp outer edge will make your guests coming back for more. Serve this haunted masterpiece at your next Halloween themed party.

Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • 3 eggs, slightly beaten
  • 2 1/4 cups water
  • 1/2 cup spiced rum
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • dash of ground clove

Directions

Preheat oven to 325 degrees. Prepare Haunted House pan with baking spray and brush into details of pan carefully. Set aside. In a mixing bowl, blend softened butter and sugar. Add beaten eggs and combine thoroughly. Combine flour, baking powder, baking soda, salt and spices in large bowl. In another bowl, combine water and rum. Add 1/3 of flour mixture and 1/3 of water mixture to mixing bowl. Repeat until everything is combined and mix thoroughly. Pour into prepared Haunted House Pan and tap gently on counter to remove air bubbles. Bake for 60-70 minutes or until toothpick inserted into center of cake comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.

Read Recipe Reviews

    This recipe did not completely fill the pan. So disappointing.

    I used this recipe in the Nordic Ware gingerbread house pan. We aren’t big gingerbread fans at our house but I love the classic look! I followed the recipe as it’s and it tastes wonderful. I did have to bake it a little longer but that’s probably because I used a different pan. Saving this recipe for next Christmas! I have a feeling this is the start of a new tradition! I’m so glad I took a chance with this recipe!

    UPDATE: I got a much better texture and rise with only 1 3/4 Cups water. I was very happy with the result and will bake it this way in the future.

    I baked this cake about a month ago and it tastes great. It was very popular at the party I took it to. However I think there is an error in the recipe. 2 1/4 Cups water is too much. It made the batter too loose and it did not rise well. It also had a very wet texture even with extra baking time. Again it tastes great (so people still ate it). I am trying it again right now with less water to see if I get a better texture.

    Unfortunately, this recipe does not make enough batter to fill the pan, so the pumpkins surrounding the haunted house aren’t there. Perhaps KAF could adjust the volume. Otherwise, the flavor is good, and the cake is moist.

    This turned out perfect in my haunted manor pan. Delicious, made the whe house smell amazing.

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Product Used In This Recipe

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Haunted Manor Bundt® Pan

Haunted Manor Bundt® Pan

SEE PRODUCT