and a recipe too! Lots of baking for Christmas going on this week… what are you making? 🙂 ~ Jessica ~
Christmas Rum Cake
To prepare your cake pan: Place 1/2 cup pecan halves in a food processor (or Bosch blender) and blend on high until nuts are very fine. Toast on a baking sheet lined with parchment paper at 350 degrees until lightly toasted, about 3-5 minutes. Set aside to cool.
Mix on medium-high speed for 2 minutes until batter is smooth. Scrape the sides and mix again for a few more seconds. Add 1/2 cup light rum and mix on medium speed just until blended and smooth. Scrape batter into prepared pan and spread evenly in the pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Set cake aside to cool while you make the sauce. Leave the cake in the pan!
Bring to a boil over high heat, boil for 2 minutes. Syrup will thicken slightly. Stir in 1/2 cup light rum, and continue to cook for another minute or two.
Poke deep holes into the cake with sharp knife. Pour hot sauce evenly over still warm cake (still in the pan!), a little at a time, until all of the sauce is absorbed.