Beverages

Apple Rum Cake

Makes 48, 4x2-inch servings

Ingredients

Cake
  • 5 cups Pecans chopped
  • 5 lb (full box) Krusteaz Professional Yellow Cake Mix #732-0180
  • 32 oz (4 cups) Water divided
  • 20 oz (2 ½ cups) Rum
  • 10 pouches Alpine Spiced Apple Cider Mix
Glaze
  • 10 pouches Alpine Spiced Apple Cider Mix
  • 2 1/2 cups (5 sticks) Butter
  • 5 cups Sugar
  • 10 oz (1 1/4 cups) Water
  • 20 oz (2 ½ cups) Rum

Method

  1. Place half of water and half of rum in mixer bowl.
  2. Add Krusteaz Professional Yellow Cake Mix and Alpine Spiced Apple Cider Mix. Using a paddle, mix on medium speed 3 minutes.
  3. Change to low speed; mix 1 minute while gradually adding second half water and second half rum.
  4. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes.
  5. Sprinkle pecans evenly in bottom of greased or paper-lined baking pan(s).
  6. Scale batter on top of pecans. For convection ovens, bake half-sheet or full sheet pan at 300°F 25-35 minutes; bake 4 each, 10-inch tube pans at 275°F 50-60 minutes. For standard ovens, bake half-sheet or full sheet pan at 350°F 35-45 minutes; bake 4 each, 10-inch tube pans at 325°F 55-65 minutes.
  7. FOR GLAZE: Place Alpine Spiced Apple Cider Mix, butter, sugar and water in saucepan.
  8. Stir over medium heat until mixture comes to a boil. Continue to cook until mixture thickens.
  9. Remove from heat and add rum.
  10. Allow cakes to cool 10 minutes. For tube pans, turn cakes out onto cooling racks. While cakes are warm, poke holes over top of cakes. Spoon glaze evenly over cakes.
  11. Allow to stand for several hours or overnight before serving.
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