Franklin Spice Works
Allspice and Rum Spiced Cake
A moist bundt cake warm with Jamaican allspice and dark rum. Rich enough for the holidays and finished with a simple rum glaze.
Ingredients
- 2 cups all-purpose flour
- 2 tsp ground Jamaican allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1.25 cups brown sugar
- 3 eggs
- 1/2 cup dark rum
- 1/2 cup buttermilk
Instructions
- Whisk flour, allspice, baking powder, baking soda, and salt together.
- Cream butter and sugar until light and fluffy, about 4 minutes.
- Beat in eggs one at a time, then stir in rum.
- Alternately fold in flour mixture and buttermilk.
- Pour into a greased bundt pan. Bake at 350F for 45-50 minutes. Cool before serving with a rum glaze.