Chocolate Rum and Pecan Cake

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    Chocolate Rum and Pecan Cake

    Chocolate Rum and Pecan Cake

    (11)
    1hour5min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    5

    This recipe was brilliant .It is ideal for those with an egg allergy ,it is quick to make, delicious and it was enjoyed by all memmbers of my family.  -  12 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    2

    This was pretty good, I did however make a few changes. I used unsweetened soymilk instead, and only 1/2 tsp nutmeg. I didn't think there was enough batter for a 9x13 pan, so I used a 7x11 pan and baked for about 50 mins.....in the end I think a 9x13 would've been ok. I also did not use the full 1/4 cup rum at the end, I was taking this to work so I only used about 1/8 cup on top, and then sprinkled it with powdered sugar before serving. Will be making this again.  -  28 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    2

    This was great one of the girls I work with is allergic to eggs and her favorite candies are rum balls so she loved this cake!! I left the raisins out and added some chocolate glaze to the cake. I wish I had taken a pic it was beautiful as a bundt cake and it cooked wonderfully. I will make this again for her she loved it and so did everyone else there was not a slice left.  -  22 Sep 2010  (Review from Allrecipes USA and Canada)

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