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Ms. Bessie's Authentic New Orleans Rum Cake
A rich, impossibly moist cake infused with rum and bathed in a buttery rum glaze, based on a traditional recipe from a Cajun lady in New Orleans. This cake gets better with age!
👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 325°F.
2
Sprinkle the pecans into a bundt pan.
chopped pecans1 cup
3
Place the remaining cake ingredients in the bowl of a stand mixer or a large mixing bowl. Mix on low speed to combine. Then beat for ⏱️ 4 minutes at medium speed.
4
Pour the batter into the bundt pan and bake for ⏱️ 1 hour, until the cake begins to pull away from the pan. Do not underbake.
5
Remove from the oven and let cool in the pan for ⏱️ 20 minutes. Remove the cake from the pan and place on a wire rack.
6
While the cake is still warm, make the glaze: Combine the butter, sugar, and water in a saucepan over medium heat. Stir until the mixture comes to a boil. Boil for ⏱️ 5 minutes, stirring constantly. Add the rum and return to a boil.
sugar1 cup
7
Spoon the warm glaze over the warm cake.
Nutrition Facts
calories
380 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
298 mg
protein Content
3 g
trans Fat Content
0.3 g
cholesterol Content
56 mg
carbohydrate Content
42 g
saturated Fat Content
6 g
unsaturated Fat Content
12 g
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