Vasilopita: Rum Bundt Cake
Ingredients
For Cake
-
10
tablespoons
unsalted butter, room temperature plus more for the pan
-
¾
cup
granulated sugar
-
1
yolk
egg yolk
-
2
eggs
whole eggs
-
1
cup
all-purpose flour plus more for the pan
-
2
tablespoons
all-purpose flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
table salt
-
2
tablespoons
milk
-
3
tablespoons
rum
-
¾
teaspoon
vanilla extract
For Glaze
-
8
tablespoons
unsalted butter
-
½
cup
sugar
-
¼
cup
rum
For Pink Glaze (optional)
-
1¼
cup
confectioners’ sugar
-
3
tablespoons
brandy
-
3
tablespoons
rum
-
1–2
drops
pink food coloring
Instructions
- Preheat the oven to 350°F and prepare the mini Bundt pan with butter and flour.
- Cream the butter and sugar until fluffy, then add the yolk and eggs one at a time, blending well.
- In separate bowls, whisk together the flour, baking powder, and salt, and combine the milk and rum.
- Gradually add half of the flour mixture to the butter mixture, then half of the milk mixture, blending until smooth. Repeat with the remaining mixtures.
- Add the vanilla extract and blend until smooth.
- Divide the batter among the molds and bake for 25 minutes, checking for doneness with a knife.
- While baking, prepare the glaze by heating butter, sugar, and rum until melted and combined.
- Once baked, glaze each cake with about 1 tablespoon of the rum glaze and let cool for 20 minutes.
- Brush additional glaze on top and allow it to harden before adding more layers.
- Insert a wrapped coin into the bottom of each cake before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
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