Today, we’re stepping out of the backyard and into the kitchen to create a dessert masterpiece: Rum Cake. Inspired by the one and only AB, this recipe promises a symphony of flavors, blending the richness of pecans, the sweetness of vanilla, and a touch of rum magic. So, tie on your apron, and let’s dive into the sweet side of Smoking and Grilling with AB.
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 3.4-ounce box instant vanilla pudding mix
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter (at room temperature)
- 1½ cups sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup your favorite rum
Butter Rum Glaze
- ½ cup butter
- 1 cup sugar
- ¼ cup rum
- ¼ cup water
Preparation is Key: Preheat your oven to 350 degrees. Grease your bundt pan and sprinkle it with a bit of extra flour for good measure.
Nutty Beginnings: Start by arranging a handful of chopped pecans at the bottom of your bundt pan. Pro tip: Use this as an opportunity to get the kids involved—they’ll love it!
Mix It Up: In a bowl, whisk together the dry ingredients—flour, vanilla pudding mix, baking powder, baking soda, and salt. Set this heavenly mix aside.
Creamy Symphony: In another bowl, combine the butter, sugar, vegetable oil, eggs, and vanilla extract. Blend this concoction until it’s smooth, creamy, and oh-so-tempting.
Fuse and Fold: Slowly incorporate the dry ingredients into the wet, whisking until it forms a thick, luxurious batter. Don’t forget those chopped pecans—they’re the secret crunch!
Bake to Perfection: Pour the batter into the prepared bundt pan and let it settle for 5–10 minutes. Pop it into the preheated oven for a tantalizing 55 minutes.
The Glaze Extravaganza: While the cake bakes, work your magic on the Butter Rum Glaze. Melt butter, add sugar, rum, and water. Let it simmer for three minutes until it reaches the perfect glaze consistency.
Drizzle Delight: Once the cake is out and cooled slightly, poke some holes and pour a generous amount of the glaze, allowing it to seep into the cake’s soul.
Flip and Finish: Carefully flip the cake onto a plate, revealing its golden glory. Shower it with the remaining glaze. Your Rum Cake is ready to steal the spotlight.
There you have it—a holiday dessert that transcends the grilling scene. AB’s Butter Rum Cake is a testament to the versatility of flavors and the joy of culinary exploration. So, gather your ingredients, channel your inner AB, and treat yourself to a slice of pure indulgence and Check out our Eggnog Espresso Martini with Rum. Happy baking!
First, preheat that oven to a cozy 350 degrees.
Grab a bundt pan, hit it with some cooking spray, and sprinkle extra flour for good measure. Toss a handful of chopped pecans in there for that extra crunch.
Now, let’s whip up the batter. Mix together 3 cups of all-purpose flour, a 3.4-ounce box of instant vanilla pudding, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt. Don’t forget 2 tsp of vanilla extract.
In another bowl, work your magic with 1 cup of room-temp butter and 1½ cups of sugar. Add in 4 large eggs one by one, blend it smooth. Now, toss in ½ cup of vegetable oil and blend again.
Time to marry the wet and dry teams. Slowly mix it up, pour that goodness into the bundt pan, and let it chill for 5-10 minutes.
Pop it in the preheated oven for a solid 55 minutes.
While the magic is happening in the oven, let’s get that Butter Rum Glaze ready. Heat up ½ cup of butter, 1 cup of sugar, ¼ cup of rum, and ¼ cup of water until it thickens.
Once the cake’s done, poke some holes in it and drizzle some of that glaze. Let it sit for 5 minutes, then flip it onto a plate. Pour the remaining glaze on top.
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