About
When you get the craving for some cake, you absolutely can't ignore it; it must be satisfied! Once you taste this Glazed Rum Pound Cake, it'll be the only kind of cake you'll be craving! Each moist slice will deliver lovely, sweet-and-spicy flavors that will just flourish on your tastebuds. And that rich and creamy glaze, with a little spike from the spiced rum, smothered on top with a sprinkle of salty pecans always hits the spot. You'll never have to long for a good slice of good cake again, because this Glazed Rum Pound Cake has got you covered!
Ingredients
- For the cake:
- 1 cup butter, softened
- 2 cups brown sugar, packed
- 5 large eggs, room temperature
- 1/3 cup spiced rum
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- For the glaze:
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 2 teaspoons water
- 2 teaspoons spiced rum
- 1/2 cup pecans, toasted and chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease two 9x5-inch loaf pans.
Step 3 -In a large bowl, use an electric hand mixer to cream 1 cup of the softened butter and the brown sugar together until light and fluffy, about 5-7 minutes.
Step 4 -Add the eggs, one at a time, to the butter mixture and beat after each addition.
Step 5 -Beat 1/3 cup of the rum and the vanilla extract into the butter mixture.
Step 6 -In another bowl, whisk the flour, the baking powder, the baking soda, and the salt together.
Step 7 -Alternate adding the flour mixture and the milk to the butter mixture, beating well after each addition.
Step 8 -Spoon the batter evenly into the two prepared loaf pans.
Step 9 -Bake the cakes until a toothpick inserted into the center of each comes out clean, about 45-50 minutes.
Step 10 -Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to finish cooling.
Step 11 -While the cakes are cooling, in a small saucepan over medium heat, combine the sugar, the remaining cubed butter, the water, and the remaining rum and bring to a boil.
Step 12 -Transfer the saucepan from the heat and drizzle the glaze over the warm cakes.
Step 13 -Sprinkle the cakes with the toasted pecans.
Step 14 -Let the cakes cool completely on the wire rack.
Step 15 -Slice and serve.
