Pecan Rum Cake
Indulge in the rich, decadent flavors of a Pecan Rum Cake that’s perfect for special occasions or an elevated dessert treat. This moist Bundt cake is infused with the warmth of dark rum, complemented by buttery chopped pecans that add delightful texture to every bite. Topped with a luscious rum glaze that seeps into the cake for extra flavor, this dessert achieves the perfect balance of sweetness and sophistication. Featuring pantry staples like all-purpose flour, granulated sugar, and vanilla, alongside the standout combination of dark rum and pecans, this recipe is approachable yet irresistibly indulgent. With a prep time of only 20 minutes and beautiful presentation straight from the pan, this cake is ideal for impressing guests or treating yourself. Perfect for keyword searches like “easy rum cake recipe,” “holiday Bundt cakes,” and “pecan dessert ideas,” this Pecan Rum Cake is a showstopper dessert you’ll return to again and again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cups dark rum
- 0.5 cups whole milk
- 1 cup pecans, finely chopped
- 1 cup confectioners' sugar (for glaze)
- 3 tablespoons dark rum (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan, ensuring all crevices are well-coated.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the rum and milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans gently with a spatula.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rum glaze. In a small saucepan, whisk together the confectioners' sugar, 3 tablespoons of dark rum, and melted butter over low heat. Stir until smooth, then remove from heat.
Once the cake is baked, let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is still warm, drizzle the rum glaze over the top, allowing it to seep into the cake. Use a pastry brush, if necessary, to help evenly distribute the glaze.
Let the cake cool fully before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 97 mg | 2% | |
*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.
