Spiced Butter Pecan Rum Cake
Indulge in the warm, buttery decadence of this Spiced Butter Pecan Rum Cake, a show-stopping dessert brimming with rich flavors and festive charm. Moist and tender, this Bundt cake is infused with toasted pecans, aromatic spices like cinnamon and nutmeg, and a subtle splash of dark rum, creating a perfect harmony of comforting and sophisticated tastes. Topped with a luscious rum butter glaze that seeps into every bite, this cake offers a delightful balance of sweetness and warmth, making it ideal for holiday gatherings or celebratory occasions. Dust with powdered sugar for an elegant finish, and let this spiced pecan masterpiece dazzle your guests with its irresistible flavor and stunning presentation.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.25 cups granulated sugar
- 0.5 cups brown sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups whole milk
- 0.25 cups dark rum
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped and toasted
- 0.5 cups unsalted butter (for glaze)
- 0.5 cups granulated sugar (for glaze)
- 0.25 cups dark rum (for glaze)
- 2 tablespoons water (for glaze)
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan to ensure easy release.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In another small bowl, combine the milk, rum, and vanilla extract.
Gradually add the dry ingredients to the wet mixture in three increments, alternating with the milk and rum mixture. Begin and end with the dry ingredients, mixing just until combined.
Fold in the toasted pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rum glaze by combining the butter, sugar, water, and rum in a small saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil for 2-3 minutes, then remove it from the heat.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Turn the cake out onto a wire rack, then place it on a serving plate.
Slowly spoon the warm rum glaze over the cake, allowing it to soak in before adding more. Repeat until all the glaze has been used.
Optional: Dust the finished cake with powdered sugar for garnish before serving.
Slice and serve the Spiced Butter Pecan Rum Cake. Enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 41.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 139 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.
