My rum - her cake

[JaCK2U2]

My wife calls this "Candy's pecan rum cake". She grabbed it when I wasn't looking. The rum "syrup" is soaking up in the middle. Awful good! Be glad to share if anyone interested....

[OSD]

That's no fair!! Posting a pic like that and not posting the recipe.

[JamesB]

Looks great! Recipe please!

James.

[Papa Tom]

Yes reciplease......

[TX Sandman]

My wife calls this "Candy's pecan rum cake". She grabbed it when I wasn't looking.

Sure, blame the wife.

Like they said, please share the recipe. My FIL, for one, would love to give y'all his "honest" opinion.

[JaCK2U2]

Here it is:

3/4 cup finely chopped pecans
18.5 oz. box butter recipe yellow cake mix
3.4 oz. pkg. of instant vanilla pudding mix
4 eggs
1/2 cup coconut rum
1/2 cup veg. oil
1/2 cup water
1/2 cup butter

Glaze:

1/2 cup butter
1/2 cup coconut rum
1 cup sugar
1/4 cup water

Heat oven to 325
Spray a 12 cup Bundt pan with nonstick cooking spray
Sprinkle pecans in bottom of the pan
In a large bowl, combine the cake mix, pudding mix, eggs, 1/2 cup rum, oil, 1/2 cup water and 1/2 cup butter. Beat until smooth (3 minutes or so). Pour into pan.

Bake 50 or 60 minutes (toothpick comes out clean). Cool for about 20 minutes. Use a thin spatula and loosen edges and center of cake. Invert unto serving plate. Poke holes in cake with long tined fork or bamboo skewer.
Prepare glaze in small saucepan. Boil butter, 1/2 cup rum, 1 cup sugar and 1/4 cup water for 3 minutes. (I simmered, instead of boiled). Drizzle glaze all over cake. Use it all (it'll soak it up). Cover with aluminum foil and put in fridge. Leave for up to 3 days. At least overnight.

[TX Sandman]

Thanks for the recipe, Jack! Looks pretty good!

[JamesB]

Thanks for the recipe! I'm going to try this one!

James.