This caramel pecan rum cake is perfectly spiced with cinnamon and layered with silky cream cheese frosting. All drizzled over with caramel sauce and topped with crunchy pecans for ultimate holiday indulgence.
Rum cake is traditionally a Christmas cake that’s baked in a bundt pan and drizzled with a rum butter glaze. This recipe is a little different in that it’s put together in layers and topped with a frosting rather than a glaze. So, it’s my twist on a traditional rum cake, which is usually made from a box mix.
We don’t really do box cake mixes around here, preferring to bake our cakes from scratch.
So how do you make a rum cake?
- Most cake recipes like this rum cake will use a very similar method. You will start by creaming the sugar and the butter together then add the eggs.
- The dry ingredients will be mixed together- flour, baking powder/baking soda, salt
- The wet ingredients will be mixed together- milk, vanilla, oil. Use homemade vanilla to make this cake really amazing!
- Wet and dry ingredients will be added to the butter and egg mixture in alternating turns.
Can you get drunk from eating food with alcohol?
Well, maybe… but probably not. In restaurant kitchens, we get asked a lot by guests to leave out the alcohol or to substitute it with something else, like chicken broth. Almost every time we get asked it’s either for religious or health reasons. Never because someone was concerned they would drink too much.
It seems to be common knowledge that the cooking process evaporates any alcohol and you’re left with the flavor. But it turns out that’s not entirely true. This article talks about an experiment where the alcohol level of the diner was measured after each dish containing alcohol went up.
But, I suggest you take this all with a very large grain of salt. The “experiment” was conducted in a very ad lib kind of way with less than definitive results. And you would need to eat A LOT of rum cake to get drunk. You would be full to burst before you felt a buzz!
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