Italian Rum Bundt Cake Recipe
Italian Rum Bundt Cake Recipe. Slowly stir in milk and cook in a double boiler 15 minutes or until thick. I hope you enjoy it too!
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In a large bowl, add cake mix, pudding mix, eggs, oil,. I have a great love of doctored cake mix recipes, and this is no. Sift the cornstarch and salt and continue to whisk until incorporated.
Step 2, Pour In Greased And Floured Bundt Pan.
For sauce, mix all ingredients. In a large bowl, add cake mix, pudding mix, eggs, oil,. Preheat oven to 325 degrees.
The Italian Butter Rum Cake Combines Poppy Seeds, A Splash Of Rum, And A Special Glaze That Makes You Ask For Another!
Generously grease a large bundt pan. Let cool 10 minutes, then cover the bowl and refrigerate several hours or overnight. Add the milk and vanilla to a medium saucepan and heat over medium heat until tiny bubbles appear around the edges.
Mix At Medium Speed For 2 Minutes.
Line the bottom of the pans with circles of waxed paper or parchment. Add the milk, the lightly beaten eggs, the salt and the softened butter to the dry ingredients and combine to form a soft, almost creamy dough. Batter will be fluffy and smooth.
Sift The Cornstarch And Salt And Continue To Whisk Until Incorporated.
Bake the cake for 50 to 60 minutes. Add a little hot mixture to eggs. Sprinkle nuts over bottom of pan.
Mix 1 Or 2 Minutes More.
A butter rum bundt cake topped with pecans (optional) and sweet glaze. Preheat the oven to 375°f. Pour the hot chocolate over the last custard layer.