Christmas Rum Cake
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 10-12

1 cup chopped pecans
2 tablespoons light brown sugar
3 sticks salted butter
3 cups sugar
5 large eggs
1 tablespoon rum
3 cups all-purpose flour
1 cup Sprite or 7up

Preheat oven to 325 degrees. Grease a bundt pan. Place pecans in the bottom. Sprinkle brown sugar over the pecans. Cream butter. Add sugar, 1 cup at a time, mixing well after each addition. Add eggs, 1 at a time, mixing after each addition. Add rum and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add Sprite Mix together until combined. Scrape sides of the bowl, then mix briefly. Pour into prepared pan and bake for 60-70 minutes or until the cake is not jiggly.

1 1/2 sticks salted butter
1/4 cup water
1 1/2 cups sugar
3/4 cup light rum

During last 15 minutes while cake is baking, make glaze by melting butter in a saucepan. Stir in water and sugar. Boil for 4-5 minutes, stirring constantly. Remove pan from the heat and pour in rum. If you don't want to use real rum, use rum extract - to taste (but it's never as good as using the real thing.  Just FYI: if the rum is gently boiled, the alcohol evaporates). Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze over the cooked cake (while it's still in the bundt pan). Allow to sit for 5-10 minutes. Invert the cake onto a serving plate. Gently prick the surface dozens of times with a fork. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.

This recipe is shared December 19-23, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 10:00 PM, Sunday Dec. 18, 2016
Updated 04:11 PM, Saturday Dec. 17, 2016