Christmas Rum Butter Cake

Closing 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.

A 10 inch bundt pan

Christmas rum cake topped with chopped pecans.

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

•  4oz unsalted butter
• 1 cup of granulated sugar
• ½ cup water
• ¼ cup rum

Christmas Rum Cake Method

1. Preheat oven to 350ºF.
2. Grease and flour one bundt pan. Sprinkle the chopped pecans on the base of the pan.
3. Combine butter and sugar in a bowl and cream until light and fluffy.
4. In a separate bowl, sift the dry ingredients together and set aside.
5. On low speed, add each egg, one at a time, scraping in between each addition.
6. Add the dry ingredients into the egg/butter mixture, alternating with the milk.
7. Pour batter into the pans.
8. Bake for 45 minutes.
9. Allow cake to cool in pan for 10 minutes before glazing

Rum Glaze Method

1. In a small saucepan, combine the butter, sugar and water.
2. Allow the mixture to bubble and thicken.
3. Add rum
4. Spoon the rum glaze onto the cake.
5. Turn the cake onto a serving plate.
6. Spoon more glaze onto the cake.
7. Serve warm.

Delicious Christmas Rum Cake: Watch The Video