1/4 cup sugar. 1/4 cup rum. Roasted pecan halves (optional) Preheat oven to 350 degrees. Butter two 9-inch cake pans with 2-inch lips. Line bottoms of pans with buttered parchment paper or spray ...

Preparation 1. Preheat the oven to 350 F and generously grease a 12-cup Bundt pan with nonstick cooking spray or coconut oil. 2. In the bowl of a stand mixer fitted with the paddle attachment, add ...

Preheat oven to 350° degrees F. Butter and flour a 9-inch round cake pan. Roughly grind the pecans in a food processor, or finely chop by hand. In a bowl, mix the flour with the baking powder and ...

When the cake has about 10 minutes to go, begin the rum syrup. In a small saucepan, combine the butter, sugar, cup of rum and cup of water. Bring to a low boil and cook for about 4-to-6 minutes ...

Happy Hummingbird Cake With Coconut and Spiced Rum. For the cake: 1 cup chopped pecans, toasted and cooled. 1 cup sweetened coconut flakes, toasted and cooled, divided. 3 cups all-purpose flour.

Generously grease the pan with a cooking spray that contains flour. If using the pecan or almond flour, sprinkle it all over the pan’s interior, turning the pan so it’s evenly coated. Set the pan ...

1 / 2 cup dark molasses. 1 / 2 teaspoon baking soda. 2 1 / 2 teaspoons nutmeg. 1 pound pecans. 2 pounds raisins. 1 cup rum. The night before the mixing, soak the raisins in the rum in a covered ...

This rum cake can keep for a week or more and has knock-your-socks-off flavor. Vera Dawson / special to the Daily. ... Cake. 1-2 tablespoons pecan or almond flour, optional.

1 recipe chocolate devil’s food cake, baked in three 8-inch rounds. 1 recipe thick caramel sauce (recipe follows), slightly warm. 1 cup chopped toasted pecans, plus 18 whole toasted pecans ...