“Tis the season!
The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.
We hope your holiday season is wonderful!
Rum & Eggnog Bundt Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 4 large eggs room temperature
- 1 cup eggnog room temperature
- 2 tbsp rum or rum extract
- 1 tsp vanilla
- Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
- In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
- Using a stand mixer fitted with the paddle attachment. beat butter until smooth. Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
- Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
- Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
- Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
- Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
- light brown sugar
- bundt pans
- wire racks
- PAM Cooking Spray
- KitchenAid stand mixers (really pretty colors)
- measuring cups
- measuring spoons
- cake testers
- bundt pan cleaning brushes
This Pear-Spice Bundt Cake recipe is courtesy of Martha Stewart and can be found in her baking cookbook in our store. For those of you who have been in the store on any given Saturday, you know that we nearly always provide a sweet goodie and fresh coffee for our visitors. We either make something from scratch or purchase freshly baked goods from our local grower’s market. Over the years, we’ve served this cake in the store several times because we’ve found it to be a reliable, easy-to-make recipe. For a link to the original recipe on the Martha Stewart website, click HERE.
Pear-Spice Bundt Cake
- 1/3 cup granulated sugar
- 2 1/2 pounds Bartlett pears peeled, cored, and cut into 1 1/2" chuncks
- 2 sticks unsalted butter at room temperature, plus more for pan
- 3 cups all-purpose flour plus more for dusting
- 2 tsps baking powder
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 3/4 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 3/4 cups dark brown sugar packed
- 1/4 cup honey
- 4 large eggs
- 1/2 cup milk
- confectioner's sugar for dusting (optional)
- In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
- Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
- Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not over mix.
- Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. OPTIONAL: Once cool, pour your favorite glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar.