Chocolate Rum and Pecan Cake

    Chocolate Rum and Pecan Cake


    11 people made this

    An unusual combination of sultanas, pecans and stewed apples that are combined in a spiced chocolate cake that is doused in dark rum. Tastes great.

    Serves: 18 

    • 125g butter or margarine
    • 1 1/4 cups (280g) white sugar
    • 1/2 cup (125ml) milk
    • 1 1/2 cups (375g) stewed apples
    • 2 tablespoons dark rum
    • 2 cups (250g) plain flour
    • 1/4 cup (30g) cocoa powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 pinch salt, to taste
    • 1 cup sultanas
    • 1 cup chopped pecans
    • 1/4 cup (60ml) dark rum

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. In a bowl cream the butter with the sugar. Beat in the milk, stewed apple and 2 tablespoons of rum.
    2. In another bowl stir together the flour, cocoa, bicarbonate of soda, spices and salt. Beat into the creamed mixture and then stir in the sultanas and pecans.
    3. Turn the batter into a greased and floured 20x30cm cake tin. Bake the cake in a preheated 180 degrees C oven for 45 minutes or until it tests done with a toothpick.
    4. Immediately after removing the cake from the oven sprinkle it with the remaining 1/4 cup rum. Let cool on a cake rack. This cake improves if allowed to sit for a day or so before eating.

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