Pecan Rum Cake With Spiced Pear Sauce

Too good to be just for the Holidays

4

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesCakes

Ingredients

Cake

1Cuppecans, chopped
1Packageyellow cake mix, (18.25 oz.)
1Packageinstant vanilla pudding mix (3.4 oz.)
4eacheggs
1⁄2Cupmilk
1⁄2Cupvegetable oil
1⁄2Cupdark rum

Rum Syrup

1⁄2Cupbutter
1⁄4Cupwater
1Cupsugar
1⁄2Cuprum

Spiced Pear Sauce

2eachPear Halves (29 oz. can)
1Cupsugar
2Teaspooncinnamon, ground

Instructions

Cake

  1. Preheat oven to 325°. Grease a 10" bundt pan. Sprinkle the chopped pecans evenly over the bottom of the pan.
  2. In a large bowl, combine the cake mix and pudding mix. Mix in the eggs, milk, oil and rum. Blend well.
  3. Pour the batter over the chopped nuts in the bundt pan.
  4. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the cake comes out clean.
  5. Let sit for 10 minutes in the pan while brushing the rum syrup over the cake.
  6. Turn the cake out onto a serving dish and continue to brush the rum syrup over the cake until all the syrup has soaked in.
  7. Serve cake with spiced pear sauce.

Rum Syrup

  1. Combine the butter, water and sugar in a sauce pan until it boils. Cook for 5 minutes.
  2. Remove from the heat and add in the rum. Blend well.

Spiced Pear Sauce

  1. Drain pear juice into a sauce pan and combine with sugar and
  2. Dice pears into 1/2" square cubes and set aside. Reduce liquid for about 5 minutes or until it starts to thicken slightly.
  3. Remove the sauce pan from the heat and add in the pear cubes.
  4. Serve immediately or store in a container in the refrigerator for up to 5 days.

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