Ingredients

How to make it

  • Preheat oven to 325°F Grease 29x13"pans(or entire 12-cup tube pan) .
  • In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, rum and vanilla.
  • Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  • Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  • Bake 30-40 minutes (1 hour and 10-15 minutes if in tube pan) or until toothpick inserted into center comes clean.
  • Pierce top of cakes 10-15 times with a thin skewer. Pour Rum Glaze over hot cake.
  • Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  • Rum Glaze:
  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved

Reviews & Comments 4

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  • mrjwjohnson 5 years ago
    Sounds yummy but I'll never be able to make the peacock...lol, it's beautiful.
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  • courtbot 5 years ago
    It is! Thank you :) I had the kitchen to myself for a few hours so I went to hell with it haha
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    " It was excellent "
    greekgirrrl ate it and said...
    Wow..is that the cake you made in the photo? It's beautiful..
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  • angelgal 6 years ago
    YUMMY!
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