PECAN INFUSED RUM CAKE

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fullsizeoutput_aa1dINGREDIENTS: (Rum Cake) (Serves 8-10)

  • 1 (15.25 oz.) yellow cake mix (I like Duncan Hines)
  • 1 (3.4 oz.) pkg. instant vanilla pudding mix
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup rum (use any brand, but it should be white rum)
  • 4 large eggs
  • 2 cups chopped pecans

INGREDIENTS: (Glaze)

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup rum
  • pinch of salt

(items needed:  Pam Spray, standard 10-cup bundt pan)

Optional:  Whipped Cream for serving

DIRECTIONS:

Position rack in center of oven, preheat oven to 325 degrees.  Coat your bundt pan with baking spray (Or wipe with oil and dust with flour),  add a small circle of chopped pecans around the bottom of the bundt pan set aside.

Add yellow cake mix, vanilla pudding mix, 1/2 C cold water, 1/2 C oil, and 1/2 C rum and 4 large eggs into mixing bowl.  Mix on low speed with electric mixer for about 2 minutes, fold in 2 cups chopped pecans.  Pour into prepared pan.  Lightly tap pan on counter to remove excess air bubbles.  Bake 55-60 minutes or until cake pulls away from sides of pan and a toothpick inserted in center comes our clean.

Meanwhile, prepare glaze.  Melt 1/2 cup (1 stick) unsalted butter in heavy saucepan over medium heat.  Stir in 1 Cup sugar and 1/4 C water.  Bring to a boil, cook, stirring constantly, 5 minutes or until sugar has melted and mixture is syrupy.  Remove from heat; carefully stir in 1/2 cup rum (mixture will bubble at first) and a pinch of salt.  Set aside.

When cake is done, cool in pan on a wire rack 10 minutes.  Invert onto a serving plate.  Prick top and sides all over with a toothpick.  Slowly drizzle some of the glaze all over the sides and top of cake.  Allow to absorb before drizzling with more glaze (you do not have to use all the reserved glaze!).  Cool cake completely.  Serve with whipped cream if desired.

Totally optional:  Chocolate glaze drip:   Melt one cup of chocolate chips in a bowl in the microwave in 20 second intervals. Attempt to stir after each time. Chocolate can be melted but still hold it’s shape. Once it is smooth you can try drizzling with the end of a knife or a spoon, (mix with a bit of melted butter to make it more drippy if needed).

 This cake is delicious with or with this drizzle,  it’s your choice!  Enjoy!

 

 

 

 

 

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