1 1/4 cups sugar (you can use baking splenda)
1 stick of butter
2 cups sifted flour
1/2 teaspoon baking powder
2 teaspoon vanilla
1 cup golden raisin
1 1/2 cup pecans
1 1/2 tablespoon nutmeg
1/3 cup fresh orange juice
1/2 cup Bacardi gold rum
Preheat oven 300 degrees. Beat sugar, vanilla and butter together. Add eggs one at a time betting well after each. Sift flour, baking powder and nutmeg. Add gradually to mixture until well blended. Fold raisins and pecans. Pour the mixture in a greased and floured 10inch tube cake pan. Bake at 300 degrees for 1 hour or until done (check cake with a knife).
Make the Rum sauce by heating orange juice, remove from stove and add the rum. Pour over hot cake. Wait until cake is cool and turn it into a serving plate.
* This cake is my moms best Christmas present to us!
2 thoughts on “Pecan Rum Cake – Recipe”
Love rum cake…can’t wait to try this one.
Viva PuertoRico y Bacardi Rum
Love Rum cake! Can not wait to try this one! Yummmm!