Recipe(tried): Splenda Rum Cake from Scratch for Dee, MI

Dear Dee,

It's taken me a long time, but I finally found the recipe you are looking for to make your friend using Splenda.

I have made it for my DH and it is a yummy one!

Here is the recipe:

RUM CAKE
Servings: 10-12

1 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups Splenda
3 large eggs
1 egg yolk
2 tsp. vanilla extract
2 Tbsp. grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 cup whipping cream
Rum Syrup (recipe follows)
powdered sugar

Preheat oven to 350 degrees F. Sprinkle 1 cup chopped pecans onto bottom of greased and floured 10 inch bundt pan; set aside.

Beat butter and Splenda at medium speed with electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. Batter will look curdled.

Stir together flour and next 3 ingredients; add to batter alternating with whipping cream, beginning and ending with flour. Beat batter at low speed just until blended. Pour batter into the prepared bundt pan.

Bake at 350 for 55-60 minutes. Cool on wire rack for 15 minutes.

Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake until it is all soaked in. Let stand 45 minutes. Remove from pan, cool completely on wire rack. Sprinkle with powdered sugar before serving.

RUM SYRUP:
10 Tbsp. butter
3/4 cup Splenda
1/4 cup dark rum
1/4 cup banana liqueur

Melt butter in 2 quart saucepan over medium-high heat. Bring to a boil stirring frequently. Reduce heat to medium and cook, stirring often for 10 minutes or until thickened. Remove from heat and cool 10 minutes.