by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15 minutes Cook Time: 55 minutes Resting Time: 30minutes Total Time: 1 hour 40 minutes Calories: 567kcal Author: Anne Carter
– Mixing Bowl – Whisk – Measuring Cups – Cake Pan
– 1 cup finely chopped pecans – 3 cups all-purpose flour (spooned & leveled) – 2½ tsp baking powder – 1½ tsp teaspoons salt – 1½ cup unsalted butter, softened to room temperature – 1 cup packed light or dark brown sugar – 1/2 cup granulated sugar
– 5 large eggs, at room temperature – 1/2 cup full fat sour cream, at room temperature* – 2 tsp pure vanilla extract – 1/2 cup rum or spiced rum* – 1/2 cup milk, at room temperature Butter Rum Icing – 3 tsp unsalted butter – 2 tbsp rum or spiced rum*
1. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan. Sprinkle pecans into the pan. 2. Mix flour, baking powder, and salt in a big bowl. Then, use a mixer to blend butter, brown sugar, granulated sugar, and orange zest until creamy. Add eggs, sour cream, and vanilla. Beat until mixed.
3. Add dry ingredients to wet ones while mixing on low. Slowly add rum and milk. Beat until everything's mixed well. The batter will be thick. 4. Pour/spoon the batter over the pecans in the pan. 5. Bake for 55-70 minutes until a toothpick comes out clean. It might take a bit longer since it's a hefty cake.
6. Let it cool in the pan for 45 minutes to 2 hours. Then, flip it onto a rack or dish. 7. Make the glaze by melting butter and rum in a pan. Add vanilla, salt, and confectioners’ sugar. Drizzle the warm glaze over the cake. 8. Store leftovers tightly covered at room temperature for up to 2 days or in the fridge for up to 1 week. Enjoy!