SOUTHERN PRALINE RUM CAKE

Southern Praline Rum Cake image

Provided by Connee Conehead

Categories Cakes

Time 1h10m

Number Of Ingredients 14

1 c pecans, chopped
1/2 c butter (at room temperature)
2/3 c dark brown sugar, firmly packed
4 large eggs
1 pkg 15.25 oz. super moist butter pecan cake mix
1/3 c cornstarch
1/2 c heavy cream
1/2 c spiced rum
2 tsp vanilla extract
GLAZE
4 Tbsp butter
4 Tbsp water
1/2 c dark brown sugar, firmly packed
1/4 c spiced rum

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.