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Spirited: Butter Pecan Rum Cake w/Rum Raisin Sauce

Source of Recipe

McCormick - posted to rc by gilly


List of Ingredients


1 package (18 1/4 to 18 1/2 ounces) yellow cake mix
1 package (4 servings) vanilla instant pudding and pie filling mix
1 cup water
1/3 cup butter, softened
3 eggs
1 tablespoon McCormick® Imitation Rum Extract
1 cup chopped pecans



Recipe

1. Heat oven to 350°F. Beat all ingredients, except pecans, in large bowl on medium speed 2 minutes.

2. Stir in pecans. Spread batter in greased and floured tube or 13x9-inch pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve with warm Rum Raisin Sauce, if desired.

Rum Raisin Sauce:

1 cup brown sugar
1/2 cup raisins
1/4 cup butter
1/4 cup heavy cream
1 tablespoon McCormick® Imitation Rum Extract

1. Combine brown sugar, raisins, butter and heavy cream in a small saucepan.

2. Bring to a boil over medium heat; simmer 10 minutes or until slightly thickened.

3. Remove from heat, stir in extract. Serve warm sauce over pound cake, cheesecake, ice cream, and other desserts.