RUM KAHLUA BUNDT CAKE
Back in the 70's it was all the rage to make a bundt cake to take to church suppers, backyard get-togethers, card parties or family reunions. Then, like many things...they sort of gave way to whatever the next fad was. Today, however, they are kind of making a come back; well, in my circle of friends, anyhow. This cake is so flavorful and moist...you don't even need a glaze or frosting, but since the batter stained page I tore out of a Family Circle magazine forty years ago has a recipe for a glaze, I'll include it. Hope you enjoy as much as so many of my friends and family have.
Provided by Renée G. @DuchessofCork
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10" bundt pan.
- In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
- Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.
- MAKE THE GLAZE In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
- Pour over the warm cake still in the bundt pan.
- Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
- This cake is even better the next day
- Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter. May be frozen - thaw in refrigerator overnight before serving.
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