Holiday Butter-Pecan Rum Cake
By
Hope Vaillancourt
@MissHopie87
1
My mom received some rum cakes from a friend a few years back and we absolutely loved the moist rum flavor! This delicious cake gets its moistness from the buttery rum glaze that soaks the cake. Topped with pecans and a butter rum glaze, this is a perfect gift to someone for the Holidays! I use imitation Rum Extract instead of real rum because it's more affordable. You may use real rum if you wish (would recommend malibu rum). This is definitely a seasonal cake and you should pace yourself when enjoying this cake as it is very addicting :p ENJOY and Merry Christmas!
Ingredients
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1 pkg(18 1/4 ounces) yellow cake mix
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1 pkg(3 1/2 ounces) instant vanilla pudding mix
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4 largeeggs
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1 cwater
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1/2 c(1 stick) butter, softened
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2 Tbspmccormick imitation rum extract
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1 cchopped pecans
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BUTTER RUM GLAZE
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1/2 csugar
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1/4 cbutter
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2 Tbspwater
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1/2 tspmccormick imitation rum extract
How to Make Holiday Butter-Pecan Rum Cake
- 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.
- 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.
- 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.
- 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
