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🍰 Moist Nut and Rum Bundt Cake

717 kcal · 30 min · 4 servings

Moist Nut and Rum Bundt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 175 degrees Celsius with fan setting.
  2. 2. Beat butter, sugar, and a pinch of salt in a bowl with a hand mixer until creamy and fluffy.
  3. 3. Add the eggs one by one to the butter mixture and mix well after each addition.
  4. 4. Mix flour, hazelnuts, and baking powder in a separate small bowl.
  5. 5. Stir the dry mixture alternately with milk and 2 tablespoons of rum into the batter.
  6. 6. Pour the batter into a well-greased Bundt cake pan.
  7. 7. Bake the cake for about 60 minutes in the oven.
  8. 8. Cover the top of the cake with aluminum foil for the last 10 to 15 minutes to prevent it from browning too much.
  9. 9. Let the cake cool completely on a wire rack.
  10. 10. Carefully turn the cake out of the pan.
  11. 11. Sift powdered sugar into a small bowl.
  12. 12. Mix the powdered sugar with the remaining rum and 1 to 2 tablespoons of water to form a liquid glaze.
  13. 13. Pour the glaze over the still warm cake.
  14. 14. Wash a lemon thoroughly under hot water and finely grate about 1 teaspoon of the zest.
  15. 15. Sprinkle the cake with the lemon zest and serve.

Nutrition per serving