HOLIDAY BUTTER-PECAN RUM CAKE
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...
Provided by Hope Vaillancourt
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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
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