apple spice bundt cake with rum glaze

apple spice bundt cake with rum glaze

This was the dessert that the hubs and I served for Christmas dinner. The hubs first came across this bundt cake online. Alton Brown had mentioned that this was one of the best things he had ever made. The cake also utilizes grains of paradise – a unique peppery spice we happen to have and use for one particular okra dish. I had never baked a bundt cake before and we didn’t have a bundt pan but went out to buy one specifically for this endeavor. I was also surprised how much butter was needed to make a bundt cake and have to admit was slightly horrified. That being said, bundt cakes are easy to decorate and look naturally “pretty” even with some simple glaze over it. I might bake more bundt cakes in the future for events. This cake was amazingly delicious. The combination of apples and the spice blend used was really unique and complimented each other well. I would highly recommend making this cake. The grains of paradise might be hard to procure but black pepper might be a reasonable substitute. You can purchase grains of paradise on We bought ours from a store in North Carolina.

For the rum glaze, we used white rum as the (cheap) dark rum we had bought was quite horrible. Do ensure your glaze isn’t too thick/thin so that it pours and dribbles down the sides of the cake well.

Apple Spice Bundt Cake with Rum Glaze

(taken from here)


For the cake:

  • 12 ounces unsalted butter, at room temperature, plus extra for the pan
  • 15 1/2 ounces all-purpose flour, plus extra for the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground grains of paradise
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground rosemary
  • 1/8 teaspoon ground star anise
  • 8 ounces granulated sugar
  • 7 ounces light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 Granny Smith apples, about 8 ounces each, 1/4-inch dice
  • 3 ounces pecans, chopped
  • 1 1/2 ounces crystallized ginger, finely chopped

For the glaze:

  • 6 ounces powdered sugar
  • 4 teaspoons dark rum (We used white rum with success) (You might need more rum if the glaze is too thick)
  • Turbinado sugar, for sprinkling (I used demerara sugar)


  1. Cake procedure: Preheat the oven to 325°F. Lightly butter a bundt pan and dust with flour, tapping out the excess.
  2. Whisk the flour, baking soda, salt and spices together in a large bowl.
  3. Combine the butter, granulated sugar and brown sugar in the bowl of a stand mixer and, using the paddle attachment, beat on medium until the mixture is pale and fluffy, about 3 minutes.
  4. Whisk together the eggs and vanilla and slowly add this to the butter and sugar mixture, with the mixer on low speed.
  5. Add the flour one-third at a time and beat on low just until combined after each addition. Stir in the apples, pecans and ginger.
  6. Transfer the batter to the prepared bundt pan; the batter is thick and will fill the pan.
  7. Bake for 75 minutes, rotating the pan after 30 minutes. The cake is done when it pulls away from the sides of the pan, springs back when pressed and the internal temperature reaches 205°F or if you insert a cake tester, it comes out clean.
  8. Cool the cake in the pan on a rack for 30 minutes. Invert and remove the cake from the pan.
  9. Cool completely on the rack before glazing.
  10. To glaze: Combine the powdered sugar, rum and 1 tablespoon water in a small mixing bowl and whisk until smooth. You might need to add more/less sugar depending on the consistency. Pour the glaze onto the bundt cake and sprinkle with turbinado or demerara sugar. Let the glaze set for at least 30 minutes before serving.

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