Pecan, rum and brown sugar keeping cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 460) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rum custard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 03, 2021

    This is a fine pound cake-type cake. I was hoping for a moister, more luscious texture in the crumb but it was on the dry side for a cake of this type. At the low end of recipe-specified baking time, the cake was ~200F in the center. I'd try taking it out at 195F in the center next time to see if that helps make it moister. I used sour cream that had been frozen which always thins out its texture but is supposed to be fine for baking - I don't know if that had any effect on the cake texture... The pecan-spice-rum-brown sugar flavors worked very well together without any one flavor dominating, in part because none of them were particularly intense.

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