©2018 by Gander's Bits 'n Bobs

Rum Raisin Bundt Cake

October 22, 2019

Any of you ever heard of Dr. Oetker?  If your thinking of a frozen pizza company you're on the right track.  In Canada that is exactly what Dr. Oetker does, but in Germany, where the company is based, they have a whole range of baking goods.  When I was little we could still get them in LA, so my version of baking was a cake mix made by that company, and it had a very unique flavour, particularly the icing.  The icing had a particular play of sweet-salty flavours going on, and its texture was very buttery with a slightly crunchy sheen.  That icing was like magic.


Unfortunately, they've discontinued the sale of their boxed mixes in Canada, so I've had to get creative.  This is the first model of my homemade recipe.


The cakey bit came from an old blog (butterbrot) that translated classic german recipes into english.  The original recipe was for a marble bundt, a cake which has been a classic in my family for generations.  The cake is a beautiful mixture of dense, crumbly, and smooth, and the secret is to allow it to sit overnight before cutting into it.


As for the icing, I'd like to thank the Pioneer Woman, since it's from her blog that I got the inspiration for the icing which brings the whole cake together. 

Rum Raisin Bundt Cake


1 cup unsalted butter, softened

2 cups sugar

4 eggs

1 tsp vanilla extract

1 tsp spiced rum

a pinch of salt

1 cup heavy whipping cream

2 1/2 cups all purpose flour, plus more for the pan

2 tsp baking powder

3/4 cup rum soaked raisins, drained


Preheat the oven to 350ºF. Butter and flour a bundt cake pan.


Using a standing mixer with the paddle attachment, beat the butter on medium high speed until very creamy.  Add the sugar and continue to beat until light and fluffy.  Add the eggs, one by one, and finally add the vanilla, rum, and salt.


Mix the flour and baking powder.  Set the mixer speed to low and alternately add the flour mixture and the cream until everything is well incorporated.  Add the rum raisins.  Keep mixing the batter on low speed for an additional five minutes.


Bake the cake at 350º for 75 minutes, until a skewer inserted comes out clean.  Give the cake 20 minutes to cool in the pan before tapping it on the counter and flipping it onto a cooling rack.  


Make the icing and leave to cool and solidify a bit while the cake cools.  Drizzle it over the cake in an even layer, and catch the drips in an underlying tray.  Save the drips for another cake or to slather on individual slices for extra debautchery!


Reminder, the texture and flavour of the cake is thoroughly improved if you allow it to sit overnight.


Butter Icing 



1 cup unsalted butter

Optional, 4 tbs coco powder

6 tbs milk

1 tsp vanilla

1 tsp salt

3 1/2 cups powdered sugar, divided


Melt the butter in a medium saucepan.  Add 4 tbs powdered sugar or the coco powder, stirring to combine.  Bring to a boil.  Turn off the heat and add the vanilla, salt, and powdered sugar, whisking thoroughly to combine everything and remove any lumps. 


Consider adding food colouring :D





















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