Homemade Butter Rum Cake
Ingredients
The cake
-
1
cup
finely chopped pecans
-
3
cups
all-purpose flour
-
2½
teaspoons
baking powder
-
1½
teaspoons
salt
-
1½
cups
unsalted butter
-
1
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
zest from ½
orange
orange zest
-
5
large
eggs
-
½
cup
full fat sour cream
-
2
teaspoons
pure vanilla extract
-
½
cup
rum or spiced rum
-
½
cup
milk
Butter Rum Icing
-
3
tablespoons
unsalted butter
-
2
tablespoons
rum or spiced rum
-
¼
teaspoon
pure vanilla extract
-
small pinch
salt
salt
-
1
cup
confectioners’ sugar
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan, then spoon pecans evenly into the pan.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter, brown sugar, granulated sugar, and orange zest until creamed, about 2 minutes.
- Add eggs, sour cream, and vanilla to the mixture and beat until combined.
- Gradually mix in the dry ingredients, followed by the rum and milk until well combined.
- Pour the batter evenly over the pecans in the Bundt pan.
- Bake for 55-70 minutes until a toothpick comes out clean.
- Allow the cake to cool for at least 45 minutes before inverting onto a wire rack.
- To make the glaze, melt butter with rum, then stir in vanilla, salt, and confectioners’ sugar.
- Drizzle the warm glaze over the cake before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
70mg
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