southern praline rum cake

How To Make southern praline rum cake

• 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.
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