Glazed Rum Cake With Toasted Pecans Recipes

GLAZED SPICED RUM POUND CAKES

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

RUM-GLAZED SPICED PECANS

Steps:

• Line a baking sheet with parchment paper.
• To make the spice mix, place the spices in a small bowl and mix to combine.
• To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
• Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
• Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

GLAZED RUM CAKE WITH TOASTED PECANS

Steps:

• Preheat oven to 325 degrees. Prepare a 10 inch tube or 12 cup bundt pan.
• To toast pecans, melt butter in microwave bowl. Toss nuts in butter and spread evenly on cookie sheet. Place in oven for 10 minutes, tossing at half the time (5 minutes) to ensure even toasting. Remove from oven. Sprinkle nuts over bottom of prepared cake pan.
• Combine cake mix, eggs, water, oil and rum and mix thorougly. Pour batter over nuts.
• Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool for about 15 minutes.
• To make glaze: Melt 1 stick of butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
• Invert cake onto serving plate. Prick top with toothpick or skewer. Spoon and brush glaze slowly and evenly over top and side, pausing to allow cake to absorb glaze. Repeat until all the glaze is used.