PECAN BUTTER RUM CAKE RECIPE
Deliciously easy and decadent pecan butter rum cake recipe! This is my most requested cake recipe ever, you can just barely taste the rum!
Provided by Karlynn Johnston
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
- In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
- Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
- Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
- Poke holes in the top.
- For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
- Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
- Let the cake sit from 12-24 hours before eating.
- When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!
Nutrition Facts : Calories 407 kcal, Carbohydrate 28 g, Protein 2 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 107 mg, Sugar 26 g, ServingSize 1 serving
RUM-GLAZED SPICED PECANS
Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.
Provided by lazyme
Categories Nuts
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- To make the spice mix, place the spices in a small bowl and mix to combine.
- To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
- Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
- Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
PECAN RUM CAKE
This classic rum cake is made easy with the help of a box cake mix. The bundt cake is soaked with a delicious butter rum sauce and garnished with pecans. This pecan rum cake is a festive dessert you can enjoy the entire holiday season.
Provided by Heather
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your bunt pan with baking spray and sprinkle the pecans in the bottom of the pan.
- In a large bowl, combine the cake mix and pudding mix with a whisk. In a medium bowl, whisk together the rum, eggs, water, and oil. Pour the wet ingredients into the dry and stir until just combined. Do not overmix the batter. Spoon the batter over the nuts into the pan.
- Bake the cake for approximately 60 minutes. The cake is done when a toothpick inserted comes out clean. Leave the cake in the pan to cool while you make the glaze.
- First, melt the butter in a medium saucepan over low heat. Add 2 tablespoons of water and ½ cup sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in the ¼ cup of rum.
- Use a long skewer to poke holes all over the cake (it should still be in the pan). Very slowly, pour the glaze over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and allow the cake to sit at room temperature for 3 hours (up to overnight).
- When ready to serve, invert the cake onto your serving platter.
Nutrition Facts : ServingSize 1 slice, Calories 475 kcal, Carbohydrate 53 g, Protein 4 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 476 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 15 g
GLAZED SPICED RUM POUND CAKES
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED RUM CAKE WITH TOASTED PECANS
The secret to the outstanding flavor of this cake is the buttery, toasted nuts! I prefer toasting nuts in many many of my recipes as I believe it improves the overall taste and enhances the "nuttiness" in dishes! Take your time to ensure the glaze is being absorbed into the cake, as well as on the top and sides. (This is a scrumptious looking AND tasting cake! I need to post a picture!)
Provided by Sea Sun @Seasun
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Prepare a 10 inch tube or 12 cup bundt pan.
- To toast pecans, melt butter in microwave bowl. Toss nuts in butter and spread evenly on cookie sheet. Place in oven for 10 minutes, tossing at half the time (5 minutes) to ensure even toasting. Remove from oven. Sprinkle nuts over bottom of prepared cake pan.
- Combine cake mix, eggs, water, oil and rum and mix thorougly. Pour batter over nuts.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool for about 15 minutes.
- To make glaze: Melt 1 stick of butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
- Invert cake onto serving plate. Prick top with toothpick or skewer. Spoon and brush glaze slowly and evenly over top and side, pausing to allow cake to absorb glaze. Repeat until all the glaze is used.
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