Recipes

Apple Rum Cake

Ingredients

  • Cake:
  • 1 cup chopped pecans
  • 1 (18.25 oz) package yellow cake mix
  • 1/2 cup rum
  • 2 pouches Alpine® Original Spiced Apple Cider Mix
  • Glaze:
  • 2 pouches Alpine® Original Spiced Apple Cider Mix
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup rum

Directions

Cake: Preheat oven to 325°F. Sprinkle pecans evenly in bottom of greased, 10-inch tube pan. Set aside. In large mixing bowl, prepare cake batter as directed on package, substituting 1/2 cup rum for 1/2 cup of the water and adding 2 pouches cider mix. Pour batter over nuts in tube pan. Bake 55-65 minutes or until toothpick inserted into center comes out clean. Allow cake to cool 10 minutes and remove from pan to wire rack.
Glaze: Place 2 pouches cider mix, butter, sugar and water in medium saucepan. Stir over medium heat until mixture comes to a boil. Continue to cook until mixture thickens. Remove from heat and add 1/2 cup rum. While cake is warm, poke holes over top of cake with a toothpick. Spoon glaze over cake. Allow to stand for several hours or overnight before serving.
Makes 12-14 servings.
Apple Rum Cake
Ingredients
  • Cake:
  • 1 cup chopped pecans
  • 1 (18.25 oz) package yellow cake mix
  • 1/2 cup rum
  • 2 pouches Alpine® Original Spiced Apple Cider Mix
  • Glaze:
  • 2 pouches Alpine® Original Spiced Apple Cider Mix
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup rum
Directions
Cake: Preheat oven to 325°F. Sprinkle pecans evenly in bottom of greased, 10-inch tube pan. Set aside. In large mixing bowl, prepare cake batter as directed on package, substituting 1/2 cup rum for 1/2 cup of the water and adding 2 pouches cider mix. Pour batter over nuts in tube pan. Bake 55-65 minutes or until toothpick inserted into center comes out clean. Allow cake to cool 10 minutes and remove from pan to wire rack.
Glaze: Place 2 pouches cider mix, butter, sugar and water in medium saucepan. Stir over medium heat until mixture comes to a boil. Continue to cook until mixture thickens. Remove from heat and add 1/2 cup rum. While cake is warm, poke holes over top of cake with a toothpick. Spoon glaze over cake. Allow to stand for several hours or overnight before serving.
Makes 12-14 servings.
Copyright © 2011 Continental Mills, Inc.