Hot Buttered Rum Pecan Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

Steps:

• ---Cake---.
• Sift flour, baking powder and salt together.
• Beat eggs until very thick and light.
• Add sugar and continue to beat until mixture will hold a soft peak.
• Beat in lemon juice.
• Add hot water, 2 tablespoons at a time and beat until thick after each addition.
• Fold in flour in small amounts.
• Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
• Allow cake to cool.
• ---hotbuttered rum---.
• Melt butter in a small sauce pan.
• Add rum and brown sugar.
• Simmer for 5 minutes.
• ---frosting---.
• In another sauce pan, dissolve water in sugar over low heat.
• Beat the sugar syrup into the ricotta.
• Add cinnamon and beat until smooth and creamy.
• Add pecans and butterscotch chips.
• ---toassemble---.
• Spoon half of the buttered rum over the bottom half of the cake.
• Frost the bottom layer.
• Place second layer of cake on top of the frosting.
• Spoon remaining hot buttered rum over second layer.
• Frost with remaining frosting.
• Serve.

Steps:

• Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
• In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
• Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
• Store loosely covered.