Holiday Butter Pecan Rum Cake Recipes

GRANDMA'S OLD-FASHIONED RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
• Sprinkle nuts in the bottom of the prepared pan. Set aside.
• In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
• Pour the batter over the nuts in the pan.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
• Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
• Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
• Cool completely, then slice and serve!

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

BUTTER PECAN-RUM CAKE

Steps:

• 1. Heat oven to 325*. Use a 12-cup fluted tube (bundt cake) pan. Grease and flour, or spray with baking spray and flour. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• 2. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan Cool completely, about 2 hours.
• 3. In small microwavable bowl, microwave frosting uncovered on medium (50%)15 seconds. Stir in 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. I had no pecans so used sliced almonds.

HOLIDAY BUTTER-PECAN RUM CAKE

Steps:

• 1. BEAT all ingredients, except pecans and glaze, in a large bowl with on low just to moisten. Beat on medium 4 minutes. Grease and flour 12-cup bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.
• 2. BAKE in 325 degrees F oven for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
• 3. MEANWHILE, prepare glaze by mixing sugar, butter and water stirring constantly in saucepan. Bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in rum extract.
• 4. Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool. ***FLAVORFUL TIPS: 1/2 tsp rum extract= 1 tbsp light rum 1 1/2 tsp extract= 1 tbsp dark rum

PECAN BUTTER RUM CAKE RECIPE

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!

PECAN RUM CAKE

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.

BUTTER PECAN RUM CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
• In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
• Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
• Store loosely covered.

BUTTER-PECAN RUM CAKE

Steps:

• Heat oven to 350 degrees.
• Beat all ingredients, except pecans, in large bowl on medium speed for 2 minutes.
• Stir in pecans.
• Spread batter in greased and floured tube or 13 x 9-inch pan.
• Bake 45-50 minutes or until toothpick inserted in center comes out clean.

PECAN RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease well a bundt cake pan.
• Dust well with flour or cocoa.
• Sprinkle nuts on bottom of pan.
• Mix cake ingredients together.
• Pour batter over pecans.
• Bake for 50-60 minutes.
• Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
• Glaze: Put all ingredients in a sauce pan and heat until boiling.
• Boil for 2 minutes.
• No longer.
• Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
• Let stand for 20 minutes and remove from pan.

BUTTER PECAN RUM CAKE

Steps:

• Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
• Cool 10 minutes in pans then transfer to wire racks and cool completely.
• Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
• Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.