I found this recipe on the Food Network website. Jennifer Martinez posted it. She suggested using Bacardi, but when the nice lady at the liquor store suggested 1835 gold rum, so I substituted it instead.
Cake Ingredients:
1 1/2 cups pecan pieces, reserve 1/4 cup--chopped very finely
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum (I used 1835)
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum (I used 1835)
1 (18.25-ounce) box classic yellow cake mix (I used Duncan
Hines Moist Deluxe.)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (I used Jell-O brand.)
For the cake:
1. Grease a Bundt pan and spread pecans on the bottom of the pan.
2. Beat eggs, oil, water and rum in mixer just until incorporated.
3. Add pudding mix and cake mix and beat on medium about 3-5 minutes until texture is smooth.
4. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color but will darken with the glaze.
1/4 cup water
1 stick butter
1/2 cup gold rum (I used 1835.)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (I used Jell-O brand.)
For the cake:
1. Grease a Bundt pan and spread pecans on the bottom of the pan.
2. Beat eggs, oil, water and rum in mixer just until incorporated.
3. Add pudding mix and cake mix and beat on medium about 3-5 minutes until texture is smooth.
4. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color but will darken with the glaze.
Glaze:
1 cup granulated sugar1/4 cup water
1 stick butter
1/2 cup gold rum (I used 1835.)
For the glaze:
3. Once cake is ready, take out of oven and leave in pan. Gently prick
holes into the cake with a skewer. Slowly pour half of the glaze over
the cake making sure to fill in all the holes.
4. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake.
5. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Note: The glaze needs to be prepared approximately 10 minutes
before cake is ready.
1. Melt butter in saucepan and add the sugar and water, bring to a boil.
2. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
1. Melt butter in saucepan and add the sugar and water, bring to a boil.
2. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
4. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake.
5. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
NOTE** Make sure you have plenty of paper towels underneath the
base as the glaze will run down the sides of the cake.
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