Momma's Pecan Rum Gateau


Pecan Rum Cake Tall Blonde Cookbook Recipe

This is an adult affaire...
This is a richy-rich cake...
This is a super moist cake... why I could not understand why it tasted so good made by my restauranteur mother. She was in the biz most of her adult life although her food at home and at the restaurant was always outstanding, without complaint, sweets were never her strong apron, never, nada, zip.  I begged for the recipe and voila, of course, it uses a box cake mix. It all makes sense now.

So here it is, a rich cake elegant enough to take to parties and simple enough for anyone to bake. Good enough to enter in a bake-off contest and win!

2 cups coarse chopped pecans
1 pkg. yellow cake mix
1 3.4 oz. Jell-o vanilla instant pudding mix
4 whole eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Preheat oven to 325-degrees. Butter and flour a 10-inch Bundt pan
Sprinkle pecan nuts on the bottom of the pan.  Mix together all cake ingredients until smooth and pour into pan over nuts.

Bake  45 minutes up to 1 hour, or until cake is done.  Make the glaze while baking.

1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Prick the cake still in the baking pan with a long thin object such as a BBQ skewer many times and pour the warm glaze over the cake to soak through.  When rum glaze is fully absorbed and cake has cooled, invert quickly onto a decorative serving plater fit for a Queen.
  • Per Serving:
  • Calories: 675.3 kcal
  • Total Fat: 35.2 g
  • Cholesterol: 86.6 mg
  • Sodium: 306.2 mg
  • Carbohydrates: 70.2 g
  • Dietary Fiber: 2.4 g
  • Sugars: 43.2 g
  • Protein: 6.45 g

OPTION - Drizzle with a cinnamon glaze

2 cups powdered sugar
1/4 cup milk
1/2 tea. good quality fresh cinnamon
Combine and whisk until smooth.