No, I think it will be fine!

Shelley S.

Ok, thanks Shelley!

What a huge mess I had.

The recipe said to take the bundt cake out of the pan and put on a serving plate. Then poke holes in the cake and pour the glaze over it.

That glaze went everywhere. All over the place, the cake was not soaking it up at all. It was hard to poke holes in the top of the cake because of the pecans.

What I wish I had done is remove the cake, pour some glaze in the bundt pan, put the cake BACK in the pan and then pour the glaze on it and let it sit there to soak up the glaze.

Now I'm not sure how this is going to taste, maybe too dry without all that glaze on it.

And I can't sneak a piece to taste it before my company because then the cake will be cut. I'd like to present a whole cake, ya know?

Sometimes I can really rock it in the kitchen. And sometimes.......... not so much.

I'm with you Shaun. You are braver than I, I cannot believe I continue to try to bake after multiple failures.

Last night I made a Praline pound cake which also called for a glaze - mostly same ingredients as yours - I nuked it in a pyrex and 'pouring' didn't work, it just ran off. I ended up brushing on the glaze with a silicone brush and that seemed to do a more even job (still not perfect)!

Shaun, if this were a sponge cake, the syrup would've been absorbed on contact. Unfortunately, not all cakes are created equal, and some will not absorb syrup at the same rate as a sponge cake. Not to mention, recipe directions are sometimes pretty vague.

If you have any syrup left over, don't pour it on the cake all at once. Try to gradually brush it on.
OR, do what I doÂif you have a new spray bottleÂuse it to spray the syrup all over the cake at intervals of a few seconds. The cake will absorb the syrup evenly, instead of collecting in the bottom of the pan.

If there's no syrup left, serve the cake with sweetened whipped cream, or ice cream. Either way, I'm sure the cake will be enjoyed by all.

Sol

Thanks..... it smells really good. I'll post back on how it tasted...If I don't die from a piece of dried up cake stuck in my throat.

Don't be silly; you won't die from cake. But if you do, what will they have on your epitaph?

Here lies our beloved Shaun
taken by Bundt cake too soon
Her loved ones were just simply frantic
if only they'd known about Heimlich
rendering their dear Shaun immune

Sol

LOL Sol!

and if it were I..Anything that didn't get used up...and was left in the pan..would have been "swirled" with a flourish over the cut pieces at serving time...

Great tip on the spray bottle BTW..

I just did a rum cake that instructed to pour the rum in at the same time as the sugar and butter. It works, but I much prefer to pour it in after (as in the Bacardi rum glaze recipe) because it's more liquidy and soaks into the cake better. I poke holes all over the cake while still in the bundt pan (and while it's still warm). Then slowly pour the glaze over. It eventually all soaks in.

Either way, your cake will be just fine.

Hahahah~~ Good one Sol!

ya’ll…leave the cake in the bunt pan. poke holes in the BOTTOM of the cake with a wooden spoon handle. pour glaze little at a time, let it absorb and repeat until glaze is used up. i let my cake sit for as much as 24 hours before serving.

I agree with readinglady regarding some of the alcohol cooking off with a preference in flavor.

I’ve done something similar as Jane. I remove the cake from the pan while still just warm. I carefully turn the cake over and poke LOTS of holes with a straw through the bottom almost to, but not through, the top. I slowly pour the glaze over the straw holes until it’s gone. If you like, you can reserve some of the glaze for the top. Flip the cake back over and slowly pour the remaining glaze on top. Depending on the recipe, pouring glaze on top is optional. I’ve found soaking it in from the bottom can be enough for flavor, but having some on top can add more flavor and be visually appealing.

I see this is a 13 year old problem, lol...but I remember LOVING these Bacardi Rum Cakes. You can also remove the cake from the pan to ensure it won't stick, then return it to the pan and poke holes from the top and let the glaze seep down and it's all contained by the pan. Mmm, now I want rum cake!

Ugh…13 freakin years…did not notice. Olychick, at least it sparked your taste for rum cake!

treat it like a poke cake. add your rum early after you poke it. Let if sit for abour an hour, or overnight, and then add your pecan frosting ... and let it cool. yellow cake mix with 1/2 cup of melted butter instead of oil, 3 eggs and 1 cup of milk instead of water, Poke it after cooling and rumify it ...

Bragu, the pecan streusel is usually baked right on top of the batter, The ones I made had no frosting; the glaze was the only frosting.

I don't thinkj I've ever had Rum Cake, but it sounds delicious. AND, Pecan frosting... drizzle... streusel.. anything makes it even more appealing.