Southern Praline Rum Cake Recipes

SOUTHERN PRALINE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

SOUTHERN PRALINE CAKE RECIPE - (4.2/5)

Steps:

• Grease and flour three nine-inch round cake pans and preheat oven to 350°F Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve). In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

SOUTHERN PRALINE RUM CAKE

Steps:

• 1. Heat oven to 325 degrees F.
• 2. Grease and flour a 12-cup tube pan.
• 3. Sprinkle pecans evenly into pan.
• 4. In mixer bowl, at low speed, cream butter and 3/4 cup dark brown sugar. Add eggs, one at a time, stirring after each addition.
• 5. Combine cake mixr and cornstarch in a medium bowl.
• 6. Add dry mixture, alternately with heavy cream; mixing well.
• 7. Stir in 1/2 cup spiced rum and the vanilla extract.
• 8. Pour evenly into prepared tube pan.
• 9. Bake for 50 minutes or until cake tester, inserted deeply into cake, comes out clean.
• 10. Cool in pan for 15 minutes; then turn out onto serving plate.
• 11. To make glaze, in a small saucepan, over low-medium heat; melt butter.
• 12. Add water and 1/2 cup dark brown sugar.
• 13. Stir and watch glaze constantly; when it comes to a boil, remove from heat.
• 14. Add 1/4 cup spiced rum.
• 15. With fork, poke holes all over top of cake.
• 16. Using pastry brush, smooth glaze all over cake.
• 17. Serve or cover tightly with foil until ready to be served.