Hot Buttered Rum Pecan Cake
Indulge in the rich, comforting flavors of this Hot Buttered Rum Pecan Cake—a smooth, buttery delight infused with the warmth of dark rum and a luscious pecan crunch. Perfect for cozy gatherings or festive occasions, this cake features a moist, tender crumb with hints of cinnamon and vanilla, complemented by a silky, boozy glaze made from butter, powdered sugar, and cream. The combination of rum-soaked goodness and nutty pecans creates a dessert that’s both decadent and irresistibly satisfying. Serve it warm to impress your guests, or enjoy a slice with your favorite cup of coffee for the ultimate treat. This recipe, with its easy-to-follow steps and show-stopping result, will quickly become your go-to dessert for any celebration.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 60 milliliters Dark rum
- 120 grams Chopped pecans
- 150 grams Powdered sugar (for glaze)
- 50 grams Unsalted butter (for glaze)
- 30 milliliters Dark rum (for glaze)
- 2 tablespoons Heavy cream (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch bundt pan or round cake pan, ensuring all crevices are covered.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and rum. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing.
Fold in the chopped pecans gently using a spatula.
Pour the batter evenly into the prepared pan and smooth out the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Stir in the powdered sugar, dark rum, and heavy cream. Whisk until smooth and slightly thickened. Remove from heat and set aside.
Once the cake is done baking, allow it to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely.
While the cake is still slightly warm, drizzle the rum glaze evenly over the top, allowing it to soak into the cake. For extra indulgence, sprinkle with additional chopped pecans if desired.
Slice and serve the cake warm or at room temperature. Enjoy your decadent Hot Buttered Rum Pecan Cake!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 46.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
