5.0 from 9 votes
Olive Oil Pecan Rum Cake
This olive oil pecan rum cake has a rich flavor from both rum and olive oil, as well as a delicious nuttiness from the addition of pecans.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 330 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the homemade pudding mix (you can also substitute 1 cup store-bought instant vanilla pudding mix):
- 1/3 cup nonfat dry milk powder
- 1/3 cup cornstarch
- 1/4 cup granulated sugar (plus 3 tablespoons)
- 1/2 teaspoon kosher salt
For the rest of the cake:
- 1 cup pecans (finely crushed)
- 1 1/2 cups granulated sugar (plus 1 tablespoon)
- 1 tick unsalted butter (4 ounces/110g)
- 3 tablespoons olive oil (plus 1/2 cup)
- 1 3/4 cups all-purpose flour (plus 1 tablespoon)
- 1/4 cup cornstarch
- 4 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup dark rum
- 2 teaspoons pure vanilla extract
Instructions
- If you're going to make homemade vanilla pudding mix, mix together those ingredients before you begin. Preheat oven to 325 degrees F.
- Grease and flour a bundt pan, and sprinkle half of the crushed pecans along the bottom. Some fine pecan dust alongside the larger chunks is just fine. Set aside the pan and the rest of your pecans.
- In an electric mixer, cream 1 1/2 cups granulated sugar with 1 stick of butter. Add 3 tablespoons of your olive oil. In a separate bowl, whisk together 1 3/4 cups flour, cornstarch, baking powder, and salt.
- With the mixer on low, add the dry mixture to the butter/sugar mixture. Then add in the pudding mix. Scrape down the sides and then turn on the mixer again to combine evenly. The mixture is very dry and will look like fine crumbs.
- In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining 1/2 cup of olive oil. With the mixer on low, add it to the dry mixture and mix well until combined. Pour into your prepared bundt pan.
- Mix the rest of your pecans with the extra tablespoon each of flour and sugar. Sprinkle the mixture evenly over the top of the batter.
- Bake the cake for 50 to 60 minutes, or until a toothpick inserted in the cake comes up clean. Try a few different areas and if the toothpick comes up clean but glistens slightly, give it an extra 10-15 min. The addition of the pudding mix makes it so that the cake sets, but is still a bit gelatinous. In other words, your cake may need a bit more time in the oven.
- Let the cake cool in the pan for 20-30 minutes, then invert onto your serving platter.
Cup of Yum
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
58mg
(19%)
Sodium
256mg
(11%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
316IU
(6%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 256mg | 11% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.