A tender, buttery bundt cake soaked with a warm rum butter glaze and crowned with toasted pecans. Moist, boozy, and perfect for Christmas.
1 cup pecans, chopped
2½ cups all-purpose flour
1 box (3.4 ounces) instant vanilla pudding mix
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup whole milk
½ cup dark rum
1 tablespoon vanilla extract
½ cup unsalted butter
1 cup granulated sugar
¼ cup water
½ cup dark rum
Heat the oven to 325°F. Generously butter and flour a bundt pan. Sprinkle the pecans evenly in the bottom.
Whisk the flour, pudding mix, sugar, baking powder, and salt in a bowl.
Beat the butter until creamy. Add the eggs one at a time, beating well after each.
Mix the milk, rum, and vanilla. Add the dry ingredients and rum mixture alternately to the butter, beginning and ending with the dry mix.
Pour the batter over the pecans and smooth the top. Bake 55 to 65 minutes, until a skewer comes out clean.
In the last 10 minutes of baking, melt the butter in a saucepan. Stir in the sugar and water and boil 5 minutes, stirring. Remove from heat and carefully stir in the rum.
While the cake is still in the pan, poke holes all over the bottom with a skewer. Slowly pour half the glaze over it and let it soak 30 minutes.
Invert the cake onto a plate. Poke the top and sides and brush or spoon on the remaining glaze. Let it absorb for at least 1 hour before slicing.
Grease and flour every ridge of the pan.
Glaze while the cake is warm.
Rest at least 1 hour before slicing.
Contains alcohol.
Find it online: https://recipeshots.com/christmas-rum-cake/