My husband, Kleriston, is a big fan of rum cakes. Even though he loves to work out, he also has an overactive sweet tooth. He could eat cake for breakfast every day, but since I don’t have his hummingbird-like metabolism, I save the rum cakes for special occasions, such as his birthday.
On my last trip to Italy, I bought some canned Italian peaches. When I opened the jar, they were too sweet for me to eat as-is. After looking at the opened jar every time I opened the refrigerator, I had the epiphany to try a new cake for my hubby’s birthday. This cake is the cross between a peach upside-down cake and a rum cake with pecans. It’s heavier than a traditional rum cake, but the peach and pecan flavors make it interesting. Like most rum cakes, you have to have patience. It will taste good on Day 1, but if you can wait until Day 3, this cake will become exponentially better.
Rum cakes retain their freshness longer than normal cakes do (thank you, rum!). I once did an experiment where I made a rum cake and put it in a high cupboard and forgot about it. Yes, it was still fresh when it pulled it out a few months later. That being said, I have not tested the room-temperature shelf-life of this cake with the addition of peaches. This cake is not large, so hopefully it will not last that long.
“This cake combines the flavor and texture of a peach upside down cake with the intense flavor and crunch of a rum cake.”
Wine Pairing with Peach Pecan Rum Cake
Peach Pecan Rum Cake
Ingredients
- 1 15 oz. can sliced peaches in juice
- 1/4 cup butter
- 1/4 cup brown sugar packed
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/3 cup pecans roughly chopped
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 tsp. real vanilla extract
- 3/4 cup rum
- 1/4 cup milk
- 1 tsp. white vinegar
Instructions
- Drain the peaches, reserving 2 Tablespoons of the juice. Slice the peaches lengthwise to make them thinner. In a small bowl, combine 1 Tablespoon of melted butter, brown sugar, cinnamon, nutmeg and 2 Tbsp. of the reserved peach juice. Pour in the bottom of a round 9-inch baking pan. Layer peaches on top and then add pecans in the space between the peach slices.
- Put milk and vinegar in a bowl and let set for about 5 minutes. You are making a homemade buttermilk. If you don’t have vinegar, you can substitute lemon juice.
- In a mixing bowl, cream butter and sugar. Add egg, rum and milk mixture. Add dry ingredients and mix until smooth. Pour batter over peaches in the baking pan.
- Bake at 350 degrees for 30 minutes. Let cool for 10 minutes. Inert onto a serving dish. Drizzle 2 tablespoons of rum over the top of the cake.
- Let set until cool or overnight but it's best to wait two days for the flavors to meld. Serve cold with whipped cream or warm with vanilla or pecan ice cream. This cake is heavy, so serve small slices.
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