Rum & Clementine Bundt Cake

Here’s another simple and tasty recipe – rum & clementine bundt cake.
It’s moist, chocolatey, with a sharp rum flavour.
The clementines add additional juiciness to this amazing dessert.
I have actually tried this for the first time yesterday.
I was inspired by a bundt cake recipe but of course I experimented quite a bit and this is how this delight turned out.
It is also a great idea for Christmas dessert especially when you don’t have enough time but would like something really impressive for your guests.
I’ll be definitely making this cake again and again and again…
I hope you guys like it too.:)


Mummy’s Fast & Easy
  • 2 1/2 cups flour
  • 1tbsp baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tbsp salt
  • 1 1/2 cups sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 3 clementines
  • 1tbsp rum essence
  • 4 eggs
  • 250g butter, melted

For the glaze:

Mummy’s Fast & Easy

  • 80g dark chocolate
  • 150ml double cream
  • 50g butter


Preheat the oven to 190°C.

Mummy’s Fast & Easy

Combine the flour, cocoa, baking powder and salt in a bowl.
In a separate bowl, combine the yogurt and milk.
In a bowl, mix the the eggs and butter, gradually adding the eggs one by one.
Then add the rum essence.
Combine the egg and butter mixture with the flour mixture.
Finally add the milk and yogurt and mix gently.
Fold in the clementines.
Pour the mixture in a greased fluted cake tin.
Bake for about 1 hour.
Leave to cool down and turn the cake upside down.
Prepare the glaze –  add all the ingredients in a pan.
Cook for about 6-7 minutes until the chocolate is melted and the mixture thickens a bit.
Pour over the cake.
Serve with some extra clementines.


Tip: Make sure the cake tin is properly grease, otherwise the cake won’t turn upside down.

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