KosherEye.com
This legendary, classic cake is easy, delicious and moist. It is a wonderful treat to keep in the freezer for unexpected company. Add a scoop of parve coconut ice cream and you have a pina colada dessert. Smaller cakes prepared in mini or small Bundt pans are perfect for anytime or Purim giving.
Ingredients:
Cake:
1/2 cup rum (light)
1 cup glazed pecans, or plain pecans if glazed is unavailable*
1 - 18 1/2 ounce box yellow cake mix (parve, like Duncan Hines)
1 - 3 1/2 ounce package vanilla instant pudding mix (parve, like Jello brand)
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
Rum Glaze:
1/2 cup rum (light)
1/2 stick parve margarine (like Earth Balance)
1 cup sugar
1/4 cup water
Directions:
Cake:
Preheat oven to 325º˚F. Grease and flour a 12-cup Bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, rum, oil and water. With electric mixer, beat at low speed until moistened, then at high speed about 2 minutes. Pour batter over nuts. Bake 1 hour on middle rack, or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
Glaze:
Melt margarine in a pan. Stir in sugar, water and rum. Bring to boil and simmer 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a mini straw or toothpick. Spoon/brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
Serve at room temperature. To make ahead and freeze, wrap well and it will stay moist and fresh for weeks.
Notes:
Yield: Serves 16
*Diamond of California Glazed Pecans
Kitchen Tip:
Cake Pan Size Conversions – Want to make the above cake in smaller sized pans? Find out how to determine what you need by referencing this Cake Pan Conversion Chart.
Recipes: Desserts, Cake, Parve, Kosher
|
