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Epicurious

Fruity Rum Bundt Cake

5.0

(2)

Image may contain Creme Cream Food Dessert and Bread
Photo by Michael Graydon & Nikole Herriott

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Note

To bake this cake in a 10-cup Bundt pan, hold back 2 cups batter. (It will make 8 cupcakes.) Cakes made in decorative pans with fine details will look better with powdered sugar in lieu of the glaze.

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