Amber Rum Cake Food

PECAN BUTTER RUM CAKE RECIPE

Steps:

• Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
• In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
• Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
• Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
• Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
• Poke holes in the top.
• For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
• Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
• Let the cake sit from 12-24 hours before eating.
• When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!

BACARDI RUM CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch tube pan or 12-cup bundt pan generously with non-stick spray or butter. Dust the greased pan with flour and shake off the excess. Sprinkle nuts into the bottom of the pan.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth and well-combined.
• Pour the batter over the nuts. Bake it for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Flip it over onto a serving plate.
• Meanwhile, prepare the glaze. Melt the butter in a saucepan over medium heat. Pour the water and sugar. Boil and stir until the sugar is dissolved, about 5 minutes. Remove it from the heat and stir in the rum.
• Brush the glaze evenly on top of and the sides of the warm cake. Allow the glaze to be fully absorbed by the cake. Repeat until all the glaze is used up. Let the cake cool completely. Serve and enjoy!

AMBER RUM CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 12 cup bundt or 10 inch tube pan.
• Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pan.
• Bake 55 to 60 minutes or until cake tests done.
• Cool in pan 15 minutes.
• Meanwhile, combine remaining nectar and sugar in saucepan.
• Bring to a boil, boil 5 minutes, stirring constantly.
• Remove from stove and stir in remaining rum.
• Remove cake from pan to serving plate.
• Prick top and sides.
• Slowly, spoon and brush syrup over warm cake.
• ENJOY!