glazed rum cake with toasted pecans
(1 rating)
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The secret to the outstanding flavor of this cake is the buttery, toasted nuts! I prefer toasting nuts in many many of my recipes as I believe it improves the overall taste and enhances the "nuttiness" in dishes! Take your time to ensure the glaze is being absorbed into the cake, as well as on the top and sides. (This is a scrumptious looking AND tasting cake! I need to post a picture!)
(1 rating)
prep time
25 Min
cook time
1 Hr
Ingredients For glazed rum cake with toasted pecans
- TOASTING PECANS
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1 1/2 cpecans (chopped, toasted)
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2 Tbspbutter (melted)
- CAKE
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1 boxyellow cake mix
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3 lgeggs
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1/2 ccold water
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1/3 cvegetable oil
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1/2 cdark rum
- GLAZE
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1 stickbutter
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1/4 cwater
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1 csugar (granulated)
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1/2 cdark rum
How To Make glazed rum cake with toasted pecans
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1Preheat oven to 325 degrees. Prepare a 10 inch tube or 12 cup bundt pan.
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2To toast pecans, melt butter in microwave bowl. Toss nuts in butter and spread evenly on cookie sheet. Place in oven for 10 minutes, tossing at half the time (5 minutes) to ensure even toasting. Remove from oven. Sprinkle nuts over bottom of prepared cake pan.
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3Combine cake mix, eggs, water, oil and rum and mix thorougly. Pour batter over nuts.
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4Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool for about 15 minutes.
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5To make glaze: Melt 1 stick of butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
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6Invert cake onto serving plate. Prick top with toothpick or skewer. Spoon and brush glaze slowly and evenly over top and side, pausing to allow cake to absorb glaze. Repeat until all the glaze is used.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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