Peach Rum Bundt Cake

Listen. It’s stone fruit season! That means peaches, plums, nectarines, apricots, and a whole lot of other lovely fruits we all love are now in season. Peaches and nectarines are two of my favorite fruits. I don’t bake a lot, but I decided to create a cake to close out the summer season and of course, you can’t go wrong with a little rum! I cut up 3 peaches, added some coconut rum, a little white rum, blended them, and let it sit in the refrigerator for two days so the peaches could really soak the rum up. This was my first time making it and boy, was this good! I purchased a fancy aluminum bundt mold from Amazon, the brand was Nordic Ware. There is a listing for it on Amazon store front:


-3 Peaches (I recommend using slightly overripe peaches that are a little soft and sweet. If your peaches aren’t soft, it’ll be too tart for this recipe)

-3/4 cup of Coconut Rum

-1/4 cup of White Rum

-1/2 cup Granulated Sugar

-1 cup Brown Sugar

-1 1/2 tsp Almond Essence

-1 tbsp Vanilla Essence

-1 tsp Rose Water

-4 eggs

-3 1/3 cups Self Rising Flour

-1/2 tsp salt

Optional Cream Cheese Swirl:

-4 ozs Cream Cheese

-1/4 cup Granulated Sugar

-1 tsp Vanilla essence

-1 egg yolk

For the caramelized peach topping:

-1 Peach, sliced

-1/2 cup Brown Sugar

-1 shot of Coconut Rum

-1 tsp Vanilla Essence

Please Note: This recipe was enough to fill a standard, 10 cup bundt pan plus make 3 cupcakes. When your bundt pan is filled 3/4 of the way, stop pouring. You will have excess cake mixture which you can use to make cupcakes or simply discard.


Preheat your oven to 350 degrees Farenheit. Your first order of business is to dice 3 peaches, add your coconut rum and white rum into a blender and blend. You should blend for approximately 20-30 seconds and the peaches should be very well blended when you are done. I refrigerated this for 2 days before I baked the cake but you can bake it right away if you please. When you’re ready to bake, you’ll need two mixing bowls. In one bowl, pour your blended peaches, add the granulated sugar, brown sugar, almond essence, vanilla essence, beaten eggs, and rose water. Stir gently with a spatula and be careful not to over beat your eggs. Your eggs should still have visible yolk in the bowl. In the next bowl, add your flour and salt. Grab your mixer, turn it on, and slowly pour your peach mixture into the bowl that contains the flour. Mix until the ingredients are well distributed.

Optional step: if including a cream cheese swirl, in a small bowl, add your cream cheese, egg yolk, vanilla, and sugar and mix until smooth. Once you’ve poured the entire cake mixture into the bundt pan, use a knife or tooth pick to swirl the cream cheese in.

Tip: I used an aluminium bundt pan. Even if you are using a non stick bundt pan, I’d encourage you to grease the entire pan with butter. Be generous with the butter and make sure the pan is very well greased before you add the cake mixture. This will ensure the cake slides out easily without breaking.

Now pour your cake mixture into your bundt pan and fill it 3/4 of the way. I was left with a small amount of cake mixture because I didn’t want to overfill the bundt pan. I made 3 cupcakes with it!

Place your bundt cake in the oven and bake on 350 degrees for 45 minutes. Remove it from the oven once it’s done and let it cool. I chose to begin making the caramelized peaches while the cake cooled.

Caramelized Peach Topping:
Cut 1 peach into slices. In a sauce pan or fying pan, set your fire on high and add your brown sugar. (If you’d like a lot of syrup drizzle, double the recipe) Watch as it begins to melt. As soon as all the sugar has melted, turn your fire down to low medium and add your peaches, shot of rum, and vanilla essence. You’ll see it crystalize and get hard but that’s okay. Leave the fire on low-medium and let it simmer for 10 minutes. Your bundt cake should be ready for the great reveal!! I’d advise you to place a plate or your cake stand on top of the cake first, and then slowly turn it around to its rightful position. Drizzle your caramelized peaches on top and enjoy! You can dust with powdered sugar if you’d like as well!

Published by thatnursecooks

Hello, welcome to my blog! I’m a nurse from NYC and I love to cook and share my love for cooking with others!

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