Monday, December 19, 2016

Sugared Pecan Rum Cake

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Sugared Pecan Rum Cake

Prep Time: 15 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 45 Min
Serves: 6


  • 1 egg white
  • 1 Tablespoon water
  • 1/4 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1 pkg. yellow cake mix
  • 1 (3 3/4 oz) pkg. vanilla instant pudding & pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup dark rum
  • 1/2 cup sweetened shredded coconut
  • 1/4 lb. butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark rum


For the Sugared Pecans:

  1. Preheat oven to 300°F. 
  2. In a small bowl, beat egg, water, and vanilla until slightly foamy. Add pecans and sugar and coat well. 
  3. Pour pecans on a lightly greased baking pan. Bake at 300°F for 30 minutes, stirring pecans 1/2 way through the baking time. 

For the Rum Cake:

  1. Preheat oven to 325°F. Spray a 12 cup bundt pan with non-stick spray. 
  2. Sprinkle sugared pecans on bottom of pan. 
  3. In the bowl of a stand mixer, combine cake ingredients through dark rum. Add coconut and stir by hand. 
  4. Pour batter over sugared pecans. 
  5. Bake at 325°F for 1 hour. 
  6. Allow to cool completely. 
  7. When cake is almost cool, melt butter in a saucepan over medium-high heat. Add the water and sugar and stir. Bring the mixture to a boil, then boil for 5 minutes, stirring constantly. 
  8. Remove from heat and stir in rum. 
  9. Invert the cake onto a serving plate and poke holes in the top with a toothpick or cake tester. Drizzle glaze evenly over top and sides. Pause while the cake absorbs the glaze. Repeat this process until the glaze is gone.

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