Create this incredible rum wreath cake for your next festive gathering. Baked in a nordic ware pan featuring pine cones, holly leaves, berries and ribbon. Made of cast aluminum, this pan has a heat reflective exterior, ensuring even baking, browning, quick release and easy cleanup. The cake makes a beautiful centrepiece to a holiday table that will wow your family and friends!!!
The recipe was attached with the pan and I have reduced the sugar accordingly. An easy one with the rum and rest of the ingredients blended together. Batter spooned into the prepared pan and baked at 350 F or 180 C. Once done, cake set aside to cool in the pan for few minutes. Then, drizzled with some rum syrup. Unmoulded from the pan and the cake brushed with the balance syrup. Served warm or at room temperature, the cake is absolutely delicious, moist and infused with rum. Moreover, spectacular with the intricate design of the pan.
The recipe was attached with the pan and I have reduced the sugar accordingly. An easy one with the rum and rest of the ingredients blended together. Batter spooned into the prepared pan and baked at 350 F or 180 C. Once done, cake set aside to cool in the pan for few minutes. Then, drizzled with some rum syrup. Unmoulded from the pan and the cake brushed with the balance syrup. Served warm or at room temperature, the cake is absolutely delicious, moist and infused with rum. Moreover, spectacular with the intricate design of the pan.
Rum Wreath Cake
(Serves 10 to 12)
You will need a Nordic Ware Holiday Wreath Bundt Pan
Cake
Ingredients:
1 cup + 2 tablespoons unsalted butter (softened)
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/ 2 cup dark rum
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whipping cream
Method:
Ensure that all ingredients are at room temperature.
Preheat oven to 350 F or 180 C.
Grease and flour the bundt pan, getting rid of any excess flour.
Sift the dry ingredients; flour, baking powder, baking soda and salt.
Using a stand mixer or with an electric beater, first beat the butter till creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with whipping cream, rum and vanilla. Using a spatula, combine well and transfer to the prepared pan. (If using the bundt pan, tap it on the counter a couple of times to remove any air bubbles especially along the sides of the pan.)
Bake till a cake tester or toothpick inserted in the centre comes out clean, around 30 to 35 minutes.
Cool cake for 10 to 15 minutes in the pan. While the cake is cooling, prepare the rum syrup.
Rum Syrup
1/4 cup butter
2 tablespoons sugar
1/4 cup dark rum
Method:
In a saucepan, combine all the ingredients and heat over medium flame. Stir constantly until mixture comes to a boil for 5 minutes. Cool syrup for 5 minutes.
With a wooden skewer or toothpick, poke several holes in cake. Spoon half of the rum syrup over the cake. Invert cake onto a serving platter and brush remaining syrup on top of the cake.
Serve warm or at room temperature.
Note:
(Serves 10 to 12)
You will need a Nordic Ware Holiday Wreath Bundt Pan
Cake
Ingredients:
1 cup + 2 tablespoons unsalted butter (softened)
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/ 2 cup dark rum
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whipping cream
Method:
Ensure that all ingredients are at room temperature.
Preheat oven to 350 F or 180 C.
Grease and flour the bundt pan, getting rid of any excess flour.
Sift the dry ingredients; flour, baking powder, baking soda and salt.
Using a stand mixer or with an electric beater, first beat the butter till creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with whipping cream, rum and vanilla. Using a spatula, combine well and transfer to the prepared pan. (If using the bundt pan, tap it on the counter a couple of times to remove any air bubbles especially along the sides of the pan.)
Bake till a cake tester or toothpick inserted in the centre comes out clean, around 30 to 35 minutes.
Cool cake for 10 to 15 minutes in the pan. While the cake is cooling, prepare the rum syrup.
Rum Syrup
1/4 cup butter
2 tablespoons sugar
1/4 cup dark rum
Method:
In a saucepan, combine all the ingredients and heat over medium flame. Stir constantly until mixture comes to a boil for 5 minutes. Cool syrup for 5 minutes.
With a wooden skewer or toothpick, poke several holes in cake. Spoon half of the rum syrup over the cake. Invert cake onto a serving platter and brush remaining syrup on top of the cake.
Serve warm or at room temperature.
Note:
- Sugar has been reduced from the original recipe, which can be found at the following link: https://www.nordicware.com/recipe/rum-wreath-cake/
- Unsalted butter was used and salt increased to 1/4 teaspoon.
- Batter is quite thick, use spatula to transfer into the prepared pan.
- If a regular cake pan is used, baking time may vary.
- Appleton Estate Jamaican Rum available at LCBO, Canada, was used.
- Whipping cream has 35% fat content.
- Rum syrup was reduced in half. Personally, I felt it was too much. Also, decreased the amount of sugar in the syrup.
