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    You are in: Home / Recipes / Classic Rum Bundt Cake(Cook's Country) Recipe
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    Classic Rum Bundt Cake(Cook's Country)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Coppercloud's Note:

    Cook's Country

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
    2. 2
      Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
    3. 3
      Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).

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    Ratings & Reviews:

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    Nutritional Facts for Classic Rum Bundt Cake(Cook's Country)

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 647.5
     
    Calories from Fat 254
    39%
    Total Fat 28.3 g
    43%
    Saturated Fat 17.1 g
    85%
    Cholesterol 139.0 mg
    46%
    Sodium 462.6 mg
    19%
    Total Carbohydrate 87.1 g
    29%
    Dietary Fiber 1.2 g
    5%
    Sugars 51.1 g
    204%
    Protein 7.9 g
    15%

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