12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
All Purpose Flour
Sugar
Baking powder
Unsalted Butter (Room temp)
Eggs (Room temp)
Sour Cream (Room temp)
Vanilla extract
8oz Pecan halves
Bacardi Rum (You can use any other type of rum you like)
Tools you’ll need
Bakers Joy non-stick baking spray
Nordic ware Anniversary Bundt pan
Flavor injector
Cake Sifter
Preparation of ingredients
Step 1- Sift 2 1/2 Cups All-Purpose Flour and 1 teaspoon baking powder into a medium sized bowl. Stir all ingredients together.
Step 2- Add 2 Sticks Unsalted butter (Room temp) and 1 3/4 Cup Sugar. Mix all ingredients on high speed for 6 minutes. Make sure you scrape down the sides of your mixing bowl every 2 minutes.
Step 3- Add 3 Eggs (Room temp) one at a time while mixing on a medium speed. Careful not to over mix your batter. Mix until eggs are incorporated into the batter. Scrape down sides of mixing bowl.
Step 4- Add 1/8 Cup Sour Cream and 2 teaspoons vanilla extract. Mix all ingredients until combined. Scrape down sides of mixing bowl
Step 5- Add 1 Cup All Purpose flour mixture and 1/4 Cup Rum. Mix all ingredients until combined.
Step 6- Add 1 Cup All Purpose flour mixture and 1/4 Cup Rum. Mix all ingredients until combined.
Step 7- Add 1/2 Cup All Purpose flour mixture and 1/4 Cup Rum. Mix all ingredients until combined.
***Preheat oven to 325 degrees***
Step 8- Spray Bundt pan with non-stick baking spray.
Step 9- Chop 1 1/3 Cups of pecan halves
Step 10- Add 2/3 Cup Chopped pecans into your cake batter. Fold the chopped pecans into the batter using a spatula.
Step 11- Add 2/3 Cup Chopped Pecans onto the bottom your prepared Bundt pan.
Step 12- Add Rum cake batter into Bundt pan. Spread the batter around the pan as evenly as possible using the back of a spoon. To make the batter more even shake the pan slightly.
Step 13- Place into a preheated 325-degree oven for 1 hour and 20 minutes.
Step 14- Remove cake out of the oven. Toothpick test should come out clean. Let cake cool completely before flipping.
Making the Rum Glaze
***Preheat fire to medium high heat***
Step 15- Add 2/3 Cup water, 1/2 Cup Sugar and 3 tablespoons melted unsalted butter. Let come to a simmer first then let simmer for 7 minutes or until mixture has turned into a light syrup.
Step 16- Turn fire off and let sauce cool for 3 to 5 minutes.
Step 17- Add 1/4 Cup Rum and 2 teaspoons vanilla extract. Stir all ingredients together.
Injecting and glazing the Rum cake
Step 18- Add the Rum glaze into the flavor injector. Inject the cake with small amounts of the rum glaze until you’ve gone around the entire cake.
Step 19- Generously brush rum glaze on to the top and sides of the cake.
For best results- Let sit for 1 hour or wait a few days before serving. Make sure you keep adding the Rum sauce or just plain rum onto your cake. You can add the Rum sauce or Rum onto your cake as many times as you like. The more Rum sauce or Rum you add the better the flavor. It Is possible that your rum cake can stay fresh for years, if possible, but you must keep brushing the cake with Rum. Enjoy!
YouTube instructional video
