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How to make a Texas Rum Cake

By Edited Nov 21, 2015 0 0

In 1919 the 36th Texas Legislature made the pecan tree the state tree of Texas and pecans have been celebrated there ever since. Now, you can enjoy what Texans savor, the Texas Pecan!

Texas Rum Cake sliced

This is the moistest Texas Rum Cake you will ever make and eat. It makes a great gift and is always a big hit during the holidays. I usually make between 30 and 50 cakes each holiday season for family and friends. Make this cake a new tradition with your family!

Things You Will Need

1 - 12 cup alumimun casserole or cake pan.

Texas Rum Cake Pan


· ---Cake---

· 1 cup chopped, toasted pecans or walnuts

· 6 whole pecan halves for garnish (to form a Texas Star)

· 1 18-1/2 ounce yellow cake mix

· 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix

· 4 eggs

· 1/2 cup cold water

· 1/2 cup vegetable oil

· 1/2 cup dark rum

· ---Glaze---

· 1/2 cup butter

· 1/4 cup water

· 1 cup sugar

· 1/2 cup dark rum

· Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup deep round aluminum pan. Sprinkle nuts on bottom of pan. Combine in mixing bowl eggs, water, oil and 1/2 cup rum and beat on high with electric mixer until foamy. On low mixer speed, gradually add vanilla pudding mix then add yellow cake mix. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1-1/2 hour.

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

Drizzle glaze over top of cake while it's still in the pan and set aside to allow the cake to soak up the glaze and all of its goodness. Over night is best.

To Serve: Invert the cake onto a serving cake dish or platter. Arrange whole pecan halves in center of cake to form a Texas Star. (see picture) Pour excess glaze and nuts over the top.

Texas Rum Cake

Texas Rum Cake can be baked far in advance of the holidays and stored in its own pan in the freezer for up to 6 months.

Tips & Warnings



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