glazed rum cake with toasted pecans

Name: Glazed Rum Cake with Toasted Pecans
Prep time: 25 min
Cook time: 1 h
Ingredients: ## TOASTING PECANS; 1 1/2 cup(s) pecans (chopped, toasted); 2 tablespoon(s) butter (melted); ## CAKE; 1 box(es) yellow cake mix; 3 large eggs; 1/2 cup(s) cold water; 1/3 cup(s) vegetable oil; 1/2 cup(s) dark rum; ## GLAZE; 1 stick(s) butter; 1/4 cup(s) water; 1 cup(s) sugar (granulated); 1/2 cup(s) dark rum

(1 RATING)

65 Pinches

Sea Sun

West Des Moines, IA

Updated on Dec 29, 2010

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!)

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prep time 25 Min

cook time 1 Hr

method ---

yield

Ingredients

TOASTING PECANS
1 1/2 cups pecans (chopped, toasted)
2 tablespoons butter (melted)
CAKE
1 box yellow cake mix
3 large eggs
1/2 cup cold water
1/3 cup vegetable oil
1/2 cup dark rum
GLAZE
1 stick butter
1/4 cup water
1 cup sugar (granulated)
1/2 cup dark rum

How To Make glazed rum cake with toasted pecans

Step 1

Preheat oven to 325 degrees. Prepare a 10 inch tube or 12 cup bundt pan.

Step 2

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.
Step 3

Combine cake mix, eggs, water, oil and rum and mix thorougly. Pour batter over nuts.
Step 4

Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool for about 15 minutes.
Step 5

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.
Step 6

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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