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Tuesday, December 17, 2013

Christmas Rum Cake

Something from my sewing this week... 


and a recipe too! Lots of baking for Christmas going on this week... what are you making? :) ~ Jessica ~



Christmas Rum Cake
We made this for Thanksgiving, but it's so good, we might just make it again for Christmas! ~ Makes 1 Large Bundt Cake


To prepare your cake pan: Place 1/2 cup pecan halves in a food processor (or Bosch blender) and blend on high until nuts are very fine. Toast on a baking sheet lined with parchment paper at 350 degrees until lightly toasted, about 3-5 minutes. Set aside to cool. 


Spray a Bundt pan with baking spray. Sprinkle toasted pecans in the pan and turn to coat. Tap out some of the excess. Set aside while you prepare the batter. 



~ Cake Recipe ~

In the Bosch mixer with batter whisks, or a standing mixer, combine the following:
2 cups unbleached white flour
1 3.56 oz. package of instant vanilla or instant white chocolate pudding mix
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. sea salt

Mix on low speed for one minute to blend the dry ingredients. Then add:
1 cup unsalted butter, softened
3/4 cup milk
4 large eggs
2 1/2 tsp. vanilla

Mix on medium-high speed for 2 minutes until batter is smooth. Scrape the sides and mix again for a few more seconds. Add 1/2 cup light rum and mix on medium speed just until blended and smooth. Scrape batter into prepared pan and spread evenly in the pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Set cake aside to cool while you make the sauce. Leave the cake in the pan!


~ The Sauce ~

In a saucepan, melt 1/2 cup butter over medium heat. Then add:
1/4 cup water
1/2 cup sugar

Bring to a boil over high heat, boil for 2 minutes. Syrup will thicken slightly. Stir in 1/2 cup light rum, and continue to cook for another minute or two. 

Poke deep holes into the cake with sharp knife. Pour hot sauce evenly over still warm cake (still in the pan!), a little at a time, until all of the sauce is absorbed. 


Cover cake with plastic wrap and in the refrigerator (yes, still in the pan!) overnight. Before serving, loosen the edges by running a sharp knife around the outside of the cake, then invert cake on to a pretty cake plate.


Have a wonderful week! ~ Jessica




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