Why I’m such a fan of Bundt Cakes

I’ve never really been one to make a whole lot of cakes – they just really weren’t my specialty… but recently, that has changed.

It all started with an amazing rum cake recipe that I found, which immediately improved my cake baking skills.

A few years ago, I went on a Bahamian cruise where I was introduced to delicious little rum cakes. After, enjoying the variety pack we bought and missing that lovely vacation, I thought I would try to replicate the rum cake at home with a bottle of rum we picked up in Nassau.

It was a TOTAL disaster. Half the cake stuck to the pan when I flipped it over and the whole thing fell apart. (Although the taste was great!)

So, I left it alone, and then after some time had passed, I wanted to try again. SAME THING – totally fell apart.

But, my third try, I found this amazing recipe which makes an amazing rum cake. And now, not only can I not stop making this rum cake… but I’ve been using a technique from this recipe to one-up all my other favorite cake recipes!

So, here’s the recipe… Rum Cake (from scratch!) from Gimme Some Oven

The Secret:

In her recipe, she suggests, not only spraying the pan LIBERALLY with cooking spray, but then coating the entire pan with sugar. This is where the cake recipe goes from good to great.

Coating the bundt pan with sugar, gives a little sweet crunchy glaze to the entirety of the cake, making every piece perfect.

I have now used this method on several of my favorite cake recipes:

  • Grandma’s Applesauce Cake with Caramel Frosting
  • Carrot Cake with Cream Cheese Frosting
  • Chocolate Cake
  • Rum Cake

And I am loving making (and eating!) cakes so much more!

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