Calories In Small Bundt Rum Cake

When it comes to desserts, there’s nothing quite like a warm, moist, and flavorful cake. And when that cake is infused with rum, it’s a whole other level of indulgence. But what about the calories in small bundt rum cake? Don’t worry, we’ve got you covered. In this recipe blog article, we’ll show you how to make a small bundt rum cake that’s both delicious and (relatively) guilt-free.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup plain Greek yogurt
• 1/4 cup dark rum
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a small bundt cake pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, until well combined.
5. Beat in the Greek yogurt, dark rum, and vanilla extract.
6. Gradually beat in the dry ingredients until just combined.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
10. Dust with powdered sugar, if desired.

Nutritional Information

Servings Per Recipe: 8
Amount Per Serving:
Calories: 327
Total Fat: 13.8g
Saturated Fat: 8.3g
Cholesterol: 75mg
Sodium: 170mg
Total Carbohydrates: 45.2g
Dietary Fiber: 0.6g
Protein: 4.2g

Cooking Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment

• Small bundt cake pan
• Electric mixer
• Mixing bowls
• Measuring cups and spoons

Serving Suggestions

This small bundt rum cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or tea for the perfect dessert.

Variations

If you want to switch things up, you can try adding chopped nuts or dried fruit to the batter. You can also experiment with different flavors of yogurt, such as vanilla or coconut. For an extra kick, add a bit more rum to the batter.

Substitutions

If you don’t have Greek yogurt, you can use sour cream or plain yogurt instead. You can also substitute the rum with apple juice or orange juice for a non-alcoholic version.

Storage

This small bundt rum cake can be stored in an airtight container at room temperature for up to three days. You can also freeze it for up to three months. Thaw it in the refrigerator before serving.

Tips

• Make sure all of your ingredients are at room temperature before you start baking. This will ensure that they mix together evenly.
• Don’t overmix the batter. Mix until the ingredients are just combined.
• Let the cake cool completely before dusting with powdered sugar. If the cake is still warm, the sugar will melt.

Notes

This small bundt rum cake is perfect for small gatherings or as a treat for yourself. It’s easy to make and packed with flavor. Plus, it’s relatively low in calories compared to other desserts.

Frequently Asked Questions

Can I use a different type of alcohol?

Yes, you can use any type of alcohol you prefer. Try whiskey, bourbon, or brandy for a different flavor.

Can I make this cake in a regular cake pan?

Yes, you can use a regular cake pan instead of a bundt pan. Adjust the baking time accordingly.

Can I make this cake gluten-free?

You can try using a gluten-free flour blend in place of the all-purpose flour, but we haven’t tested it ourselves.

This small bundt rum cake is a delicious and indulgent treat that won’t break the calorie bank. It’s easy to make and can be customized to suit your taste preferences. We hope you give this recipe a try and enjoy it as much as we do!