Pecan Cake With Rum Frosting Recipe

Name: Pecan Cake With Rum Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 1/4 cups pecans; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 3 large eggs; 3/4 cup buttermilk; 1 1/2 teaspoons pure vanilla extract; 2 cups confectioners' sugar; 2 tablespoons heavy cream; 1 teaspoon dark rum

Servings: persons

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 1/4 cups pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
3/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
2 cups confectioners' sugar
2 tablespoons heavy cream
1 teaspoon dark rum

1
Heat oven to 350u00b0 F. Butter an 8-inch square baking pan. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside.
2
Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.
3
Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to the prepared pan.
4
Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes, then transfer to a rack to cool completely.
5
Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.
6
You can make the cake up to 2 days in advance and frost it up to 4 hours before serving. To protect the frosting during your trip, stick a few toothpicks into the top of the cake and make a loose tent with plastic wrap.

1737

kcal

Calories

104

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan, 1 1/4 cups pecans, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Pecan Cake With Rum Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Cake With Rum Frosting

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