Holiday Rum Cake
Why this recipe works:
Most rum cakes lack any real rum flavor. For an assertive-yet-balance rum-flavored cake, we add rum to the bundt cake batter and then brush the finished cake with a rum soak. And we don’t stop there, a portion of the rum soak also becomes the glaze.
Most rum cakes lack any real rum flavor. For an assertive-yet-balance rum-flavored cake, we add rum to the bundt cake batter and then brush the finished cake with a rum soak. And we don’t stop there, a portion of the rum soak also becomes the glaze.less
Serves 8 to 10
- 1 cup pecans, toasted and chopped fine
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 6 tablespoons unsalted butter, softened
- Batter for classic rum bundt cake (see related recipe)
- 2/3 cup (4 2/3 ounces) granulated sugar
- 1/2 cup dark rum
- 2 tablespoons water
- 1 cup (4 ounces) confectioners' sugar
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Reserve 2 tablespoons pecans. Use fork to combine remaining pecans, brown sugar, and 2 tablespoons butter in bowl to make streusel. Scrape two-thirds of Classic Rum Bundt Cake batter into prepared pan, sprinkle with even layer of pecan streusel, and top with remaining batter. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan on wire rack–lined rimmed baking sheet for 20 minutes.
FOR THE RUM SYRUP: Meanwhile, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in remaining butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Remove cake from pan and prick all over with fork. Brush warm cake with 3/4 cup rum syrup and cool completely, about 2 hours.
FOR THE GLAZE: Whisk confectioners’ sugar into remaining rum syrup until smooth. Drizzle glaze evenly over top of cake and sprinkle with reserved pecans. Let sit until glaze is firm, about 30 minutes. Serve.