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Combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat for 2 minutes. Pour the cake batter over the nuts in the Bundt pan. Bake the cake in a 325 degree F oven for 1 hour. This cake gets it’s ultra-moist texture and rich flavor from the special rum glaze.
Bake the cake in a 325 degree F oven for 1 hour. This cake gets it’s ultra-moist texture and rich flavor from the special rum glaze. You’ll need to prepare the glaze about 5-10 minutes before the cake comes out of the oven so that it’s ready to go when you need to drizzle it over the hot cake.
The bundt cake is soaked with a delicious butter rum sauce and garnished with pecans. This pecan rum cake is a festive dessert you can enjoy the entire holiday season. Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake.
The secret to this cake is the type of rum you use and the glaze. I only use Bacardi Anos rum. It gives the cake a much richer flavor. You should start cooking the glaze about 10 minutes before the cake is done. I combine 1 cup sugar, 1 stick of real butter, 1/4 cup rum & 1/4 cup water.
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