Pecan Spice Cake With Caramel-Rum Glaze Recipe

Name: Pecan Spice Cake With Caramel-Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 2 cups butter, softened; 3 cups firmly packed light brown sugar; 6 large eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon baking soda; 1 cup buttermilk; 2 cups toasted chopped pecans; 1 tablespoon vanilla extract; Shortening; GLAZE; 1/4 cup firmly packed light brown sugar; 1/4 cup granulated sugar; 1/4 cup butter; 1/4 cup heavy cream; 1 tablespoon rum; 1/2 to 1 1/3 cups powdered sugar

Servings: persons

CAKE
2 cups butter, softened
3 cups firmly packed light brown sugar
6 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1 cup buttermilk
2 cups toasted chopped pecans
1 tablespoon vanilla extract
Shortening
GLAZE
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup butter
1/4 cup heavy cream
1 tablespoon rum
1/2 to 1 1/3 cups powdered sugar

1
Prepare Cake: Preheat oven to 325u00b0. Beat 2 cups butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 3 cups brown sugar, beating until light and fluffy. Add eggs, 1 at a time; beat until blended after each addition.
2
Stir together flour and next 5 ingredients. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in pecans and vanilla. Spoon batter into a greased (with shortening) and floured 15-cup Bundt pan.
3
Bake at 325u00b0 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely.
4
Prepare Glaze: Bring 1/4 cup brown sugar and next 3 ingredients to a boil in a small saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in rum. Add 1/3 cup powdered sugar; whisk until smooth. Gradually add more powdered sugar, whisking constantly, until desired thickness is reached. Drizzle glaze over cake.

3090

kcal

Calories

210

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: CAKE, 2 cups butter, softened, 3 cups firmly packed light brown sugar, 6 large eggs, and more.

Yes, Pecan Spice Cake With Caramel-Rum Glaze 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.

That's it — enjoy your meal!

Pecan Spice Cake With Caramel-Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions