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1
Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
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2
Prepare a bundt pan with an even coating of shortening and flour.
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3
Place chopped pecans evenly in the bottom of the bundt pan.
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4
In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes.
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5
Add eggs, 1 at a time, beating well after each addition.
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6
Add vanilla, cinnamon, allspice, cloves, and ginger.
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7
Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour.
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8
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.
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9
Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
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10
Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan.
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11
Add juice and water mixture, zest, and rum.
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12
Cook over medium heat until bubbly, stirring constantly.
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13
Remove from heat and add butter and vanilla; stir.
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14
Pour approximately half of the glaze over the warm cake.
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15
Reserve remaining glaze for serving with the cake.
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16
Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container.
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17
Microwave for 1 minute on high and then stir to melt chocolate.
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18
Add butter and vanilla and whisk until chocolate is thoroughly combined.
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19
Drizzle over cooled cake and serve.
