We closed off this season of Simply Local on a sweet note. Emily bakes up a super moist and delicious Christmas rum cake topped with chopped pecans.
Equipment
- 1 10 inch Bundt Pan
Ingredients
Christmas Rum Cake Ingredients
- 4 oz of Unsalted Butter
- 1 cup of granulated sugar
- 3 eggs
- 1 ½ cups of Cuisine all-purpose flour
- ½ teaspoon of baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon of ground nutmeg
- ½ teaspoon of ground cardamom
- ½ teaspoon of cinnamon
- ¼ teaspoon ground clove
- ½ cup of Cusine full cream milk
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped Cuisine Pecans
Rum Butter Glaze Ingredients
- 4 oz unsalted butter
- 1 cup of granulated sugar
- ½ cup water
- ¼ cup rum
Instructions
Christmas Rum Cake Method
- Preheat oven to 350ºF.
- Grease and flour one bundt pan. Sprinkle the chopped pecans on the base of the pan.
- Combine butter and sugar in a bowl and cream until light and fluffy.
- In a separate bowl, sift the dry ingredients together and set aside.
- On low speed, add each egg, one at a time, scraping in between each addition.
- Add the dry ingredients into the egg/butter mixture, alternating with the milk.
- Pour batter into the pans.
- Bake for 45 minutes.
- Allow cake to cool in pan for 10 minutes before glazing
Rum Glaze Method
- In a small saucepan, combine the butter, sugar and water.
- Allow the mixture to bubble and thicken.
- Add rum
- Spoon the rum glaze onto the cake.
- Turn the cake onto a serving plate.
- Spoon more glaze onto the cake.
- Serve warm.
Video
Tried this recipe?Let us know how it was!
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