Tito’s Liquor Barrel Cake | Cake Queen Tanya

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Non-alcoholic extract maintains flavor without alcohol.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

Preheat the oven to 350°F (175°C).

Grease and flour a bundt pan.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, combine cake flour, baking powder, cinnamon, and nutmeg.

Gradually add the dry ingredients to the creamed mixture, alternating with milk.

Stir in vanilla extract and dark rum until well combined.

Fold in chopped walnuts gently.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 50-60 minutes or until a toothpick inserted comes out clean.

While the cake is baking, prepare the glaze by combining powdered sugar, water, corn syrup, and dark rum in a saucepan over low heat.

Stir until the sugar is dissolved and the mixture is smooth.

Once the cake is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack.

Brush the warm cake with the glaze, allowing it to soak in.

Let the cake cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens