Rum Pecan Pound Cake Recipes

BUTTERED RUM CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.
• Using an electric mix, cream together butter, sugar and vanilla on medium-high for 2 minutes, or until creamy. Add eggs one at a time beating well after each addition.
• In a separate bowl, sift together flour, pudding mix, baking powder, baking soda and salt. A whisk works perfectly.
• Whisk together buttermilk and rum.
• With the mixer on low speed gradually add dry ingredients alternately with wet ingredients beginning and ending with flour. After all is added, beat just until fully combined stopping to scrape the sides of the bowl occasionally.
• Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.
• About 10 minutes before the cake is finished baking, make the buttered rum glaze.
• To make the glaze: In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water and pumpkin pie spice. Bring to a boil, then lower to medium cooking for 3 minutes, whisking occasionally. Remove from heat and add rum. Be careful the mixture may foam up. Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off. Cook for 1 minute then set aside.
• When cake is finished baking, remove from the oven. Use a long thin skewer to poke holes over the bottom of the cake. Slowly pour 1/2 buttered rum glaze over bottom of cake allowing it to soak in between pours. Let cake sit for 1 hour to cool in the pan.
• Carefully turn cake onto a platter or stand. Use the same skewer to poke holes in the top of the cake. Try to poke between the pecans. Slowly pour remaining glaze into holes on top of cake. Be patient this will take several minutes. The slower you go, the more glaze goes into the cake and doesn't pool on platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)
• Once cooled, cover and chill for at least 1 day. The rum flavor mellows the longer this cake proofs.

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!

RUM PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Prepare bundt pan with cooking spray. Sprinkle nuts in bottom of cake pan. Mix cake ingredients together. Pour batter over nuts. Bake one hour. Cool and invert onto serving plate.
• 2. Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
• 3. Prick holes in top of cake with fork. Drizzle and smoothe glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.