Pecan Rum Cake

t’s not hard to see why this classic rum cake recipe is a family favorite. It hits all the right notes, sweet but not too sweet., buttery rich but with a hint of salty crunch. Give a try and see if you agree. 

INGREDIENTS

For the cake batter

1½ cups (3 sticks) brown butter (read above for instructions)

3 cups all purpose flour

1½ tsp kosher salt

1½ tsp baking powder

1 tsp cinnamon

1 cup brown sugar

½ cup granulated sugar

4 large eggs

1 egg yolk

½ cup sour cream

½ tsp vanilla extract

⅓ cup milk

½ cup dark rum

¾ cup chopped pecans

For the rum butter sauce

½ cup butter (1 stick)

1 cup granulated sugar

½ cup dark rum

¼ cup water

DIRECTIONS

Cake Batter

Make the brown butter by following the instructions linked in the ingredients section. Allow to come to room temperature before starting recipe.

Preheat oven to 350° F.

Mix flour, salt, baking powder and cinnamon in a bowl and set aside.

In the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer), combine brown butter and both sugars. Mix on medium for 2-3 minutes until mixture is light and fluffy.

Add eggs and egg yolk one at a time, fully mixing before adding the next.

Add sour cream, vanilla, milk, and dark rum and mix until combined.

Slowly add ½ the flour. Mix on low until combined, then add the other half of the flour and mix.

Spray a 9 inch bundt pan with Baker’s Joy, baking spray, or butter. Sprinkle nuts at the bottom of the bundt pan.

Pour batter into bundt pan, leaving 1 inch space from the top.

Bake on center rack for 50-60 minutes, or until cake is brown and a toothpick or wooden skewer poked into the center of the cake comes out dry (you may need to cook this longer depending on your oven, so use the toothpick as your ultimate test of doneness).

Butter Rum Sauce

Ten minutes before you cake is done, begin the sauce.

Place all ingredients from rum butter sauce section in a sauce pan on medium-high heat and bring to a gentle boil for 2 minutes. Reduce heat to low and simmer until cake is done.

Once cake is done, remove from oven and keep in the pan. With a long wooden skewer, poke holes throughout the cake. Then pour ¾ of the butter sauce over the the cake.

Leave the cake in the pan for 20-30 minutes, then turn out onto a plate. Pour the remaining butter sauce over the top of the cake (you can reheat the sauce briefly if it has cooled too much. Allow to sit for another 10-15 minutes before serving. Enjoy!