Pecan Rum Cake
"This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
directions
- Preheat oven to 325 degrees F.
- Grease well a bundt cake pan.
- Dust well with flour or cocoa.
- Sprinkle nuts on bottom of pan.
- Mix cake ingredients together.
- Pour batter over pecans.
- Bake for 50-60 minutes.
- Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
- Glaze: Put all ingredients in a sauce pan and heat until boiling.
- Boil for 2 minutes.
- No longer.
- Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
- Let stand for 20 minutes and remove from pan.
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Reviews
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I used this basic recipe with 2 improvisions....vodka instead of rum, and pistachio pudding mix instead of vanilla. It made a beautiful cake with a rich pound-cake texture and was delicious! -
I used a butter pecan cake mix and this is the best rum cake I have ever had. I am a marketing rep and I make rum cakes for my referral sources and this will definitely be my new recipe. Soooo good!!!!!!! -
This was a great cake. My husband and son loved it, especially the glaze. I made two changes. The first change was to use 1 cup of hazelnuts and mix them into the batter and the second change was the type of rum I used. I used some amazing Hazelnut Rum by Rouge. Rouge makes great beer and if you go to their brewery in Oregon, you can buy distilled spirits there. (Rum, Gin and a few others.) This rum gave the cake a "warm" taste and no to much of an alcohol flavor that you sometimes get from other rum cakes. I will be making this again. -
I'm giving it 5 stars because my husband, who RARELY eats cake, loved it. I thought it was a bit too much alcohol for my taste. -
Great recipe. I've been making this for years the only difference being I use 4 eggs instead of 3. either way turns out great!
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Tweaks
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I used this basic recipe with 2 improvisions....vodka instead of rum, and pistachio pudding mix instead of vanilla. It made a beautiful cake with a rich pound-cake texture and was delicious!
RECIPE SUBMITTED BY
Aroostook
United States
Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all.
Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol
For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
