Just in Time for the Holidays: A Rum Cake to Die For
by Larry Cox on Dec. 05, 2009, under Uncategorized Christmas is quickly approaching and that means firing up the oven for old-fashioned holiday treats. Nothing says Merry Christmas in my house quite like a rum cake, This is the basic recipe. I generally add nutmeg since it is one of my favorite spices. It is festive and, best of all, fairly easy to prepare.
Cake
1 c butter
1 c vegetables oil
6 eggs
2 and three fourths c sugar
3 c cake flour
1 c milk
One half tsp baking powder
1 tsp rum extract
Tsp butter flavoring
Pecans to cover bottom of pan, about one half c
Glaze
One half c sugar
1 stick of butter
One half c dark rum
Preheat oven to 350F. Grease and flour a Bundt pan. Cover bottom of pan with fresh pecan pieces.
Combine the better and oil in a saucepan. Heat until the butter melts. Pour into a large mixing bowl. With a mixer, beat one egg at a time into the mixture. Add the sugar, cake flour, milk, baking powder, and flavorings, blend well. Pour into the prepared pan and over the layer of pecans.
Bake for about 1 hour 15 minutes or until the cake pulls away from the sides of the pan.
For glaze, heat the butter, sugar and rum in a small pan until it has blended. Do not boil. Pour over cake while it is still hot. For extra kick, splash the top of cake with a little more rum.
Serves 14.
