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Rum Cake with Toasted Pecans and Rum Glaze Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Rum Cake combines the rich flavors of dark rum and moist yellow cake in a buttery Bundt cake, topped with a boozy glaze that soaks deeply into every bite. Toasted pecans add a delightful crunch to the base, and the buttery rum glaze drizzled right after baking makes this dessert irresistibly moist and flavorful. Perfect for celebrations or a special treat, this cake promises a tender crumb with a delightful kick of rum.

Ingredients

Scale

Cake Batter

  • 1 yellow cake mix
  • 1 instant vanilla pudding mix (3.4 ounces)
  • 4 large eggs (slightly beaten)
  • ½ cup water
  • ½ cup rum (dark or light)
  • ½ cup avocado oil

Pan Preparation

  • â…“ cup pecans (toasted) or walnuts (optional, for lining the pan)
  • Unsalted butter (for greasing the pan)
  • Flour (for dusting the pan)

Rum Glaze

  • 1 stick (½ cup) unsalted butter
  • ¾ cup granulated sugar
  • ¾ cup rum

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease a Bundt pan with unsalted butter or spray oil, then lightly dust it with flour to ensure the cake releases easily after baking.
  2. Add Nuts to the Pan: Sprinkle the bottom of the greased and floured pan with toasted pecans or walnuts if you like added texture and nutty flavor at the base of your cake.
  3. Mix the Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the slightly beaten eggs, water, rum, and avocado oil. Beat the mixture until smooth and fully incorporated, ensuring a uniform batter.
  4. Fill the Pan: Pour the cake batter evenly into the prepared Bundt pan, smoothing the top with a spatula so it bakes evenly.
  5. Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
  6. Make the Rum Glaze: While the cake is baking, combine the butter, granulated sugar, and rum in a saucepan. Cook over medium heat for 3 to 5 minutes, letting the mixture boil gently and reduce slightly, forming a syrupy glaze.
  7. Glaze the Cake: As soon as you remove the cake from the oven, slowly pour the hot rum glaze evenly over the cake while it is still in the pan. Allow the glaze to soak deeply into the warm cake.
  8. Cool and Serve: Let the cake rest in the pan for 15 minutes to absorb the glaze. Then carefully invert the cake onto a serving plate to release it. Allow the cake to cool completely before slicing and serving for the best texture and flavor.

Notes

  • You can substitute toasted walnuts for pecans depending on your preference or availability.
  • Use dark rum for a richer flavor, or light rum for a milder taste.
  • Make sure to pour the glaze while the cake is still warm to allow it to soak properly.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a non-alcoholic version, substitute rum with pineapple juice or rum extract, although the flavor will vary.

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