Buttered Rum Cake

Preheat and Prep

● Preheat the oven to 350°F.

● Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.

Cream Butter and Sugar

● Using an electric mixer, cream together butter, sugar, and vanilla on medium-high for 2 minutes, or until creamy.

● Add eggs one at a time, beating well after each addition.

Mix Dry Ingredients

● In a separate bowl, sift together flour, pudding mix, baking powder, baking soda, and salt. A whisk works perfectly.

Combine Wet Ingredients

● Whisk together buttermilk and rum.

Combine Dry and Wet Ingredients

● With the mixer on low speed, gradually add dry ingredients alternately with wet ingredients, beginning and ending with flour.

● After all is added, beat just until fully combined, stopping to scrape the sides of the bowl occasionally.

Bake

● Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.

Prepare Buttered Rum Glaze

● About 10 minutes before the cake is finished baking, make the buttered rum glaze.

● In a medium saucepan, melt the butter over medium-high heat.

● Add the sugar, water, and pumpkin pie spice.

● Bring to a boil, then lower to medium and cook for 3 minutes, whisking occasionally.

● Remove from heat and add rum (be careful, the mixture may foam up).

● Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off.

● Cook for 1 minute then set aside.

Glaze the Cake

● When the cake is finished baking, remove from the oven.

● Use a long thin skewer to poke holes over the bottom of the cake.

● Slowly pour 1/2 of the buttered rum glaze over the bottom of the cake, allowing it to soak in between pours.

● Let the cake sit for 1 hour to cool in the pan.

● Carefully turn the cake onto a platter or stand.

● Use the same skewer to poke holes in the top of the cake, trying to poke between the pecans.

● Slowly pour the remaining glaze into the holes on top of the cake. Be patient; this will take several minutes.

● The slower you go, the more glaze goes into the cake and doesn’t pool on the platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)