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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan to ensure easy release.

Step 2

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.

Step 3

Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 4

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Step 5

In another small bowl, combine the milk, rum, and vanilla extract.

Step 6

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.

Step 7

Fold in the toasted pecans with a spatula, ensuring they are evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared Bundt pan and spread it evenly.

Step 9

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Optional: Dust the finished cake with powdered sugar for garnish before serving.

Step 14

Slice and serve the Spiced Butter Pecan Rum Cake. Enjoy!

Nutrition Facts

Serving size	(1623.8g)

Amount per serving	% Daily Value*
Calories	5933.8

Total Fat 301.4g	0%
Saturated Fat 135.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1276.0mg	0%
Sodium 1584.4mg	0%
Total Carbohydrate 692.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 450.6g
Protein 75.8g	0%

Vitamin D 320.6IU	0%
Calcium 571.7mg	0%
Iron 20.9mg	0%
Potassium 1505.5mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 5.2%

Carbs: 47.9%