Holiday Butter Pecan Rum Cake Recipes

Steps:

• Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

Steps:

• 1. Heat oven to 325*. Use a 12-cup fluted tube (bundt cake) pan. Grease and flour, or spray with baking spray and flour. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• 2. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan Cool completely, about 2 hours.
• 3. In small microwavable bowl, microwave frosting uncovered on medium (50%)15 seconds. Stir in 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. I had no pecans so used sliced almonds.

Steps:

• Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
• Cool 10 minutes in pans then transfer to wire racks and cool completely.
• Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
• Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.

Steps:

• Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
• In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
• Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
• Store loosely covered.

Steps:

• 1. BEAT all ingredients, except pecans and glaze, in a large bowl with on low just to moisten. Beat on medium 4 minutes. Grease and flour 12-cup bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.
• 2. BAKE in 325 degrees F oven for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
• 3. MEANWHILE, prepare glaze by mixing sugar, butter and water stirring constantly in saucepan. Bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in rum extract.
• 4. Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool. ***FLAVORFUL TIPS: 1/2 tsp rum extract= 1 tbsp light rum 1 1/2 tsp extract= 1 tbsp dark rum

Steps:

• Preheat oven to 350°F.
• Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
• Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
• Bake for 45-50 minutes, or until toothpick comes out clean.
• If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
• Dust with powdered sugar.