Blackberry Rum Bundt Cake.

Blackberry vanilla bean cake with a hint of rum

My favorite thing about bundt cakes is that you can prepare them in intricate molds that make the most picturesque cakes.

This cake is certainly rich in flavor from the addition of butter and subtle rum taste. However, every bite, in my opinion, is worth it 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Blackberry Rum Bundt Cake.

  • 16 tablespoons 2 sticks unsalted butter, softened to room temperature
  • 1-1/4 cups white, granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons rum
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 3/4 cup milk ((any type))
  • 1-1/2 cups plus 1/2 cup fresh blackberries
  • Confectioner’s sugar ((optional))
  1. Preheat oven to 350 degrees F. Generously grease a bundt cake pan. Set aside.
  2. In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each addition. Beat in vanilla, almond extract, and rum. Add in baking powder, salt, flour, and milk, and beat until just incorporated. Do not overmix! Fold in 1-1/2 cups of the blackberries.
  3. Bake cake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before inverting onto a plate or cake stand. Fill the center with additional blackberries and dust with confectioner’s sugar. Enjoy!

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