My Southern Pecan Rum Cake

Although I try very hard to follow

recipes as they are printed,

I usually end up making some changes.

{Today's recipe is no different}

Holiday baking in my kitchen 

always, ALWAYS includes

Rum Cake.

I love the moistness of it but

I am not a fan of liquor so

sometimes the rum is a little 

overbearing.

This day of recipe hunting,

I was craving a buttery, praline

kind of cake.

I found a couple of recipes

but nothing that 

a.) was exactly what I wanted, or

b.) I had all the ingredients for.

So, I combined a couple of recipes

and added my own yummyness.

~Southern Praline Pecan Cake meets

Golden Rum Cake~

The new name:

Southern Pecan Rum Cake

Cake:

1 cup chopped Pecans

1 package butter flavor cake mix

1 (3.4 oz.) package instant vanilla pudding mix

4 eggs

1/2 cup of water

2 tablespoons butter flavor (in the spice aisle by extracts)

1/2 cup vegetable oil

1/2 cup dark rum

Glaze:

1/2 cup butter

1/4 cup of water

1 cup of white sugar

1/4 cup rum

2 tablespoons of butter flavor

1. Preheat oven to 325 degrees. Grease and flour (I only spray mine with Pam) a 10 inch Bundt pan. 

Sprinkle chopped pecans evenly over the bottom of the pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil, rum and butter flavor. Pour batter over chopped nuts in the pan.

3. Bake in preheated oven for 60 minutes or until a toothpick inserted in cake comes out clean. ** Jiggle the cake to make sure it isn't stuck to the sides or bottom** Poke holes in the cake, through to the bottom, with a skewer. Stab it like you mean it because we want the glaze to seep into it! Let cool in pan for 10 minutes while you make the glaze.

4. Glaze: Combine butter, water and sugar into a saucepan and bring to a boil over medium heat for 5 minutes, stirring constantly. Remove from heat and stir in butter flavor and rum.

5. LEAVE THE CAKE IN THE PAN (traditional rum cakes call for inverting the cake onto a plate, then  pouring the glaze over it. We ain't doin' that!) Slowly pour the glaze over the top and using a fork, move the cake sides away from the pan and pour it along the edge allowing it to slowly seep down. The cake will still be warm and will absorb the glaze wonderfully.

6. In about 15 minutes, you can then invert onto a cake plate. There will be very little, if any, glaze left to drizzle on top. It's IN the cake, where you want it.

7. Let cool completely before cutting and serving. This is an excellent cake to make the day before you want to serve it, as it gets moister, if you have the willpower to do so. 

I have to say, this is my "new" favorite rum cake. It only lasted a couple of days and with so little rum, I even had a slice with my morning coffee.

I hope you try it!!

Email me with any questions!

xo, Amber