Swedish Rum Cake - Bundt

This recipe is from the "Over 300 Delicious Ways to Use Your Bundt Pans"

• Ready In: 1 hr 30 mins
• Yields: 1 bundt cake

Ingredients

• 4  eggs
• 1 3⁄4 cups sugar
• 3  teaspoons  rum extract
• 1  teaspoon  grated lemon, rind of
• 2 1⁄2 cups  sifted flour
• 1 3⁄4 teaspoons baking powder
• 2⁄3 cup milk
• 2⁄3 cup butter, melted

• Glaze

• 1⁄3 cup sugar
• 2⁄3 cup water
• 2⁄3 cup rum

Directions

1. Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy.
2. Sift tog dry ingredients, add to creamed mixture alternately with milk.
3. Stir in butter.
4. Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done.
5. Cool in pan for 10-15 minutes, then turn out onto serving plate.
6. In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum.
7. Pour over cake.
8. May be served warm or cold.