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Created by:
Stefanie
Glazed Pecan Rum Cake
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
15
A dense yellow cake with pecans and a sweet rum glaze.
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15
Ingredients
Cake
▢
1
cup
butter
softened
▢
1 ½
cups
granulated sugar
▢
6
egg yolks
▢
2
tsp.
vanilla
▢
½
cup
sour cream
▢
½
cup
cold water
▢
½
cup
Bacardi rum
▢
2
cups
cake four
▢
2
tsp.
baking powder
▢
½
tsp.
salt
▢
1
cup
pecans
coarsely chopped
Glaze
▢
½
cup
butter
▢
¼
cup
water
▢
1
cup
granulated sugar
▢
¼
cup
rum
Instructions
Preheat oven to 350 degrees. Grease and flour bundt pan and set aside.
Cream together butter and sugar until light and fluffy.
Beat in egg yolks and vanilla, adding yolks one at a time.
Beat in sour cream.
Sift together cake flour, baking powder, and salt.
Combine rum and water.
Alternating between the two, gradually add flour mixture and rum mixture to the other ingredients.
Add nuts to bottom of bundt pan.
Pour batter into pan over nuts and bake approximately 1 hour or until done.
Remove cake from pan and cool.
Prepare glaze by melting butter over medium heat in a saucepan.
Add water and sugar; bring to a boil.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Use a pastry brush to coat the top and sides of the cake, repeating until all of glaze is used.
Nutrition
Calories:
465
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Cholesterol:
131
mg
|
Sodium:
306
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
723
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
1
mg
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