Sticky Toffee Pudding Rum Cake

Taking the time to make the butter toasted pecans is a must. They turn crunchy and have a wonderful flavor. I always make a huge batch of them and save them in a big mason jar to use on salads and in some rice dishes.
Butter Toasted Pecans
~Melt a tablespoon or so of butter in a skillet and add the pecans on medium heat.
~Toss to coat with the butter and let them toast, tossing so they don’t burn.
~Add 2 tablespoons of brown sugar and toss until coated and caramelized.
~Spread them on a pan to cool.

Bowl #1 Dry Ingredients – Mix well

2 cups of All Purpose Flower
1/2 Cup of Butterscotch Pudding mix (cook, not instant)
1/2 cup of Nut Flour Blend
1 tsp Salt
1tsp Cinnamon
1/4 tsp of Nutmeg

Bowl #3 – Mix Together Well
4 Large Eggs
2 Egg Yolks
1/3 Cup of Sour Cream
2/3 Cup of Rum
1/4 Cup of Heavy Cream
1 Tbsp of Oil
1 Tsp of Vanilla
Mix the sugar/butter mixture into the egg mixture until well combined, then add the flour and mix until just combined.

Bake
The amount of baking time will depend on the size pans you are using. If you use one large Bundt pan then about 45 min. If using mini bundts or small pans start with 20 minutes and check until golden brown on top and crisped on the edges.
Ingredients for the Rum Sauce
3/4 cup of Heavy Cream
1 cup of White Sugar
3 Tbsp of Brown Sugar
3/4 Cup of Rum
1 Tbsp of Maple Syrup
1 Tbsp of good quality Aged Balsamic Vinegar
1/2 Tsp of Salt
1/4 Cup of Water

Almost There…
Pour the Rum Sauce over the Cakes trying to fill the holes. Let cool.

Once the Cakes are cool, scrape a knife around the edges to loosen any sticky
caramel bits before turning the pans upside down on parchment paper to release the cakes.

Poke more holes on the bottom of the cakes and pour rum over the bottoms
(Well, I guess that’s now the top).
Let sit for a few hours before serving or freezing so you give the rum sauce time to be absorbed by the cake.

Tips: You can use Caramel squares cut into bits if you can’t find the little round caramel bits. I usually purchase the caramel bits from Nuts.com. They are also delicious in cookies! I like to use Spiced Rum, but white rum works in a pinch. Parchment paper works great if you are using a flat cake pan. I make a copy of the bottom of the pan on the parchment paper with a market and also cut out 4 tabs that go up the side of the pan so I can lift it out easily when tipping it over to put the sauce on the other side.