Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Place 1/4 cup of
Pecans (1/4 cup)
in a food processor and pulse until fine.
Step 3
Spray a pan with
Nonstick Cooking Spray (as needed)
. Add the pecan crumbs to the pan and dust all sides.
Step 4
Toast remaining cup of
Pecans (1 cup)
the oven until lightly browned. Remove from oven and roughly chop pecans.
Step 5
Add
Unsalted Butter (1/2 cup)
and cook over medium heat for 6-8 minutes swirling occasionally, until milk solids start to turn a golden to golden brown color, remove from heat.
Step 6
Set aside to cool for 5-10 minutes.
Step 7
Combine
All-Purpose Flour (2 cups)
,
Granulated Sugar (1 1/2 cups)
,
Instant Vanilla Pudding (1 pckg)
,
Baking Powder (1/2 Tbsp)
, and
Salt (1 tsp)
. Whisk to combine. Add
Eggs (4)
,
Canola Oil (1/2 cup)
, and
Milk (1/2 cup)
. Beat for 2 minutes.
Step 8
Add browned butter to the mixture beat on medium speed. Add
Rum (1/4 cup)
and
Passion Fruit Nectar (1/3 cup)
and beat for 1 minute.
Step 9
Transfer the batter to the prepared cake pan and bake for 50-60 minutes in the center of the oven.
Step 10
Remove the cake from oven and allow it to cool for 10-15 minutes.
Step 11
To make the syrup, in a saucepan, melt
Unsalted Butter (1/2 cup)
with
Granulated Sugar (1 cup)
and
Water (1/4 cup)
, stirring until the sugar is dissolved. Add the
White Rum (1/4 cup)
and
Passion Fruit Nectar (1/3 cup)
and simmer for a few minutes until it becomes syrupy.
Step 12
While the cake remains in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the cake, dabbing with a pastry brush until it's been absorbed. Place the cake (in the pan) into the refrigerator overnight.
Step 13
To make the glaze (optional), mix the
Powdered Confectioners Sugar (1/2 cup)
with
Milk (2 Tbsp)
and stir until smooth. Drizzle glaze over the cake.
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