Rum Cake
Yo ho, yo ho! You don’t have to be a pirate to feast on this scrumptious rum cake. This great-tasting dessert is a decadent way to satisfy for your sweet tooth without the sin.
Ingredients
- 2/3 cup(s) pecans or walnut pieces
- 1 box yellow cake mix
- 1 large egg, higher omega-3 egg if available
- 1/2 cup(s) egg substitute
- 1/3 cup(s) pineapple juice
- 1/2 cup(s) fat free sour cream
- 4 floz dark rum
- 1/3 cup(s) granulated sugar
- 2 tablespoon(s) whipped butter or margarine with 8 grams of fat per tablespoon
- 5 floz dark rum
- 16 teaspoon(s) Splenda
Instructions
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Preheat oven to 325 degrees.
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Coat a 10-inch tube pan or 12-cup Bundt pan with canola cooking spray.
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Sprinkle the nuts over the bottom of the pan.
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In a large mixing bowl, combine the remaining cake ingredients (cake mix, egg, egg substitute, pineapple juice, sour cream, dark rum) and beat on medium speed until well blended.
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Pour the batter over the nuts in prepared pan.
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Bake in the center of oven for about 50-60 minutes or until cake tester inserted in center comes out clean.
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Let the cake cool completely, and then invert it onto a serving plate.
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To make the glaze, melt the butter in a small, nonstick saucepan.
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Away from the heat, stir in 1/2 cup rum, 1/3 cup sugar, and 1/3 cup Splenda.
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After you’ve stirred the mixture, put back on the stove over medium heat and bring to a gentle boil.
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Continue to gently boil, stirring constantly, for about 4 minutes.
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Let cool for about 5 minutes.
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Prick the top of the cake all over with a skewer or large barbecue fork.
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Slowly spoon or pour the glaze evenly over the top.
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You can spoon or brush some of the glaze that drips off onto the sides of the cake.
Nutrition
Calories: 3786.74kcalCarbohydrates: 544.78gProtein: 48.44gFat: 98.54gSaturated Fat: 29.13gCholesterol: 257.41mgSodium: 4474.15mgFiber: 13.43gSugar: 314.04g
Tried this recipe?Let us know how it was!