Rum Cake #CakeSliceBakers

Perfect for the Christmas season this spice cake has rum both in the cake itself and in the caramelized pecan topping.  

It's time for the Cake Slice Bakers........

This is our last bake from the Cookbook, Little Everyday Cakes by Candace Floyd.  We have been baking with this book all year long and I have LOVED it.  Each and every cake that I made from this cookbook turned out perfectly.

How confident am I in this cookbook?  Well, I made this cake in a disposable cake pan and took it to our church bake sale without ever having tried it.  I knew it would turn out well because the past year turned out one great cake after the other. 

When I was leaving Mass, I saw my friend, MaryAgnes, had bought my cake and mentioned that it was mine.  Here is a blurb from an email she sent.  "Also, that rum cake is the best thing I have tasted in years! I have it half eaten already! Is is so moist and rich tasting! I was lucky to see that on the table.  Thanks."

That email has me planning on making another cake to serve up here during the holidays!!!

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is our last cake from Little Everyday Cakes - and traditionally our last bake for the year is free choice, and our choices for December 2021 were ~

• Gingerbread Cake from My Recipe Reviews
• Kahlua Cake from Making Miracles
• Lemon Cornmeal Cake from Amandie Bakes
• Lemon-Sour Cream Pound Cake from  All That's Left Are The Crumbs 
• Mexican Chocolate Cake from Karen's Kitchen Stories
• Rum Cake from A Day in the Life on the Farm
• Strawberry Cake from A Little Bit of All Right
• Tea Cakes from Camille Cooks

Desserts, Cake, Nuts

Desserts, Cake

American

Yield: 9 servings

Author: A Day in the Life on the Farm

Rum Cake

Perfect for the Christmas season this spice cake has rum both in the cake itself and in the caramelized pecan topping.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Cake

• 1 1/2 c. flour
• 1 t. baking powder
• pinch of salt
• 1/4 c. milk
• 2 T. white rum
• 1/4 t. vanilla
• 1 stick butter, room temperature
• 1/2 c. brown sugar
• 1/2 c. sugar
• 2 eggs + 1 egg yolk

Pecan Glaze

• 1/2 c. brown sugar
• 1/2 stick butter
• 1 T. white corn syrup
• pinch of salt
• 2 T. white rum
• 1/2 c. chopped pecans

Instructions

Cake

1. Combine the flour, baking powder and salt in a small bowl. Set aside.
2. Whisk together the milk, rum and vanilla. Set aside.
3. In large bowl of stand mixer, fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add the eggs and yolk, one at a time, beating well after each. Reduce speed to low and add the flour mixture, alternating with the milk mixture, a little at a time until incorporated, starting and ending with the flour.
4. Increase speed and beat until well combined. Pour into an 8" square baking pan that has been treated with baking spray and bake in a preheated 350* oven for 25-30 minutes. Let cool in pan on baking rack for 10 minutes.

Pecan Glaze

1. Combine the sugar, butter, salt and corn syrup in a small pan over medium heat. Cook stirring constantly until it reaches soft ball stage (240*).
2. Remove from heat and stir in the rum until incorporated and smooth. Stir in the pecans. Let cool slightly then pour over the cooled cake while still in pan. Spread the topping to cover.
3. If you want to remove cake from pan to serving plate, do so after cooling for 10 minutes in pan and before adding glaze.

Notes:

Adapted from a recipe found in Everyday Little Cakes

Nutrition Facts

Calories

528.30

Fat (grams)

21.56

Sat. Fat (grams)

10.69

Carbs (grams)

78.52

Fiber (grams)

1.14

Net carbs

77.37

Sugar (grams)

61.35

Protein (grams)

5.24

Sodium (milligrams)

247.35

Cholesterol (grams)

103.03

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