We are heading to my in-laws this weekend to celebrate Easter and I have been asked to bring a cake to serve at brunch on Sunday. While going through recipes I stumbled across an old favorite of mine that I instantly thought would be perfect to bring this weekend. This cake is actually a marriage of two recipes - Ina Garten's Lemon Yogurt Loaf and Giada De Laurentiis' Raspberry and Orange Cake. Lemon combined with any type of berry always makes for a fabulous flavor profile, so combining Ina's Cake Recipe with Giada's Frosting Recipe was an instant winner!!! The bright flavors and colors of this cake make it the perfect addition to any Spring menu. Whether you are serving this cake for brunch or dessert, it is a definite crowd-pleaser and sings Spring time!

Cake Ingredients

Double the recipe (minus glaze) for Ina Garten's Lemon Yogurt Cake

Frosting Ingredients

Giada de Laurentiis' Frosting Recipe from Todd's Orange and Raspberry Cake

Decorations

1/2 pint of Fresh Raspberries
Ina Garten's Lemon Glaze from her Lemon Yogurt Cake Recipe

Barefoot Contessa Home Lemon Yogurt Cake Mix.jpg

Instructions

Preheat oven to 350 degrees
Grease a tube/angel food cake pan and set aside
Make the cake batter according to the recipe
Pour batter into the greased cake pan and bake for 1 hr and 5 minutes, positioning the cake on the lower third tier of the oven (until a cake tester comes out clean). **Note- During the last 15 minutes of baking, cover the top of the cake loosely with a piece of aluminum foil to prevent the cake from burning
During the last 5 minutes of baking, combine 2/3c Granulated Sugar and 2/3c Fresh Lemon Juice in a small sauce pan and heat until it begins to boil and sugar is completely dissolved
When the cake comes out of the oven, pour the lemon syrup over the cake and allow it to soak for at least 3 minutes before removing the cake from the pan
Meanwhile, make Giada's frosting recipe adding an extra tablespoon or two of milk to ever so slightly thin out the frosting
When the cake is cooled, pour the frosting over the cake and allow it to set
Once the frosting is dry, garnish the base of the cake with fresh raspberries and drizzle Ina Garten's Lemon Glaze on top of the cake

This rum bundt cake recipe has been a family staple and go-to birthday cake for years. It has been passed down from my grandmother with the original recipe (written in pencil!) still in tact. Over the years it has been a crowd favorite and the best part of this recipe (aside from being super moist and delicious) is how easy it is to make!

Rum Bundt Cake

Cake Ingredients

1 Box Yellow Butter Cake Mix
1 Box Instant Vanilla Pudding Mix
4 Eggs
1/4c Rum (Bacardi Light Rum Recommended)
1c Milk
1/2c Crisco Oil
1/2tsp Vanilla Extract
1/2tsp Almond Extract

Instructions

Combine ingredients and pour into a well-greased and floured Bundt pan.
Bake at 350 degrees fahrenheit for 50 minutes or until toothpick comes out clean

**Note- For best results (and maximum fluffiness), I recommend using the Nordicware Anniversary Bundt Pan found at Williams-Sonoma, Crate and Barrel or Amazon.

Rum Glaze Ingredients

1/2c Rum
½ Stick Butter
1c Sugar

Instructions Continued…

Begin to heat glaze ingredients approximately 5 minutes before the cake is done cooking.
Bring glaze to a boil over medium/high heat until the ingredients combine to become a consistent glaze.
Once the glaze is boiling, pour over the hot rum cake while it is still in the Bundt pan and let it soak for 30min. **I like to place a place a cookie sheet that have lined with aluminum foil under the bundt pan prior to pouring the glaze in the event that the glaze bubbles over the edges of the bundt pan. Less mess and much easier clean-up.