Zutaten für Spice Rum Cake
- Spice Cake Mix
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup rum (plus 1 tablespoon for the glaze)
- 3 large eggs
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
- Butter
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Zubereitung von Spice Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine one box (15.25 oz) spice cake mix, 1/2 cup milk, 1/3 cup vegetable oil, 1/2 cup sour cream, 1/4 cup rum, 3 large eggs, and 1 teaspoon ground cinnamon.
- Beat on low speed until just moistened.
- Turn to medium speed and beat for 2 minutes.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- While the cake cools, prepare the glaze: Whisk together 2 cups powdered sugar, 2 tablespoons melted unsalted margarine, and 1 tablespoon rum.
- If the glaze is too thick, add 1/2 teaspoon of water at a time until you reach your desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
158 g
Sugar
1428g
Fat
243g
Carbs
172g
