Buttered Rum Pound Cake

 

Sweet Harold finds some of the best recipes on his social media feeds.  Lately, he's been sending me ones that he really wants me to make.

Y'all know how I love to bake pound cakes and when I saw this recipe, I knew this would be one I'd love to try.  

When baking with rum, dark and spiced rum works better than the lighter rums.  I found this one and it was delicious in this cake!

Click HERE for information on this delicious rum.

You can use any Bundt pan for this cake, but I chose one of my favorite Nordic Ware baking pans.  I love the unique shape and design. 

1 cup roughly chopped pecans or walnuts

1 cup unsalted butter, softened

2 cups granulated sugar

1 t. pure vanilla extract

4 large eggs

3 cups all-purpose flour

1 (3.4 oz.) box instant vanilla pudding

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

3/4 cup buttermilk or whole milk

1/4 cup dark rum

For the Buttered Rum Glaze:

1/2 cup unsalted butter

1 cup granulated sugar

1/4 cup water

1 t. pumpkin pie spice or ground cinnamon

1/2 cup dark rum

Preheat and Prep the Pan:

Preheat your oven to 350° F.

Butter and flour a Bundt pan or spray it liberally with baking spray. Sprinkle chopped pecans or walnuts evenly on the bottom of the pan.

Cream the Butter and Sugar:

Using an electric mixer, beat butter, sugar, and vanilla on medium-high for 2 minutes, until creamy.

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

Prepare the Dry Ingredients:

In a separate bowl, sift together flour, pudding mix, baking powder, baking soda, and salt.

Mix the Wet Ingredients:

Whisk together buttermilk (or whole milk) and dark rum.

Combine Wet and Dry Ingredients:

With the mixer on low, alternately add the dry ingredients with the wet mixture, beginning and ending with the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed.

Bake the Cake:

Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.

Prepare the Buttered Rum Glaze:

While the cake is baking, make the glaze.

In a saucepan, melt butter over medium-high heat.

Add sugar, water, and pumpkin pie spice. Bring to a boil, then reduce to medium heat and cook for 3 minutes, whisking occasionally.

Remove from heat, carefully add the rum (it may foam up), and stir until the foam subsides.

Glaze the Cake:

When the cake is done, remove it from the oven.

Use a skewer to poke holes across the bottom of the cake while it’s still in the pan. Slowly pour half of the buttered rum glaze over the bottom of the cake, allowing it to soak between pours.

Let the cake cool for 1 hour in the pan.

Finish and Serve:

Carefully turn the cake out onto a serving platter.

Use the skewer to poke holes on the top of the cake, aiming between the pecans. Slowly pour the remaining glaze over the top, giving it time to absorb. If needed, reheat the glaze slightly before pouring.

Recipe from Grandma's Loved Recipes