Butter-Rum Pound Cake
Butter-Rum Pound Cake is From preparation to the plate, this recipe takes about 2 hours and 45 minutes. Head to the store and pick up orange peel, water, eggs, and a few other things to make it today.
Instructions
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum.
Spread over top of cake, allowing some to drizzle down side.
Sprinkle with pecans. Store loosely covered.