Rum Pecan Pound Cake with Rum Glaze

20m
Prep Time

70m
Cook Time

1h 30m
Ready In

Recipe: #6942

November 12, 2012

Categories: Desserts, Cakes, Tube/Bundt, Christmas, Fathers Day, Game/Sports Day, Sunday Dinner, Thanksgiving, Oven Bake, Make it from scratch, , more

recipe by:
Cakes

"I've been making this fantastic cake for years but its the one cake I get many requests for around the holidays or for special occasions. Captain Morgan Spiced rum is what I use to make this cake"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (96.6 g)
Calories 382.3
Total Fat - 19.7 g
Saturated Fat - 9.3 g
Cholesterol - 65.7 mg
Sodium - 133.4 mg
Total Carbohydrate - 49.1 g
Dietary Fiber - 1 g
Sugars - 34 g
Protein - 3.9 g
Calcium - 32.6 mg
Iron - 0.5 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degreeF.

Step 2

GENEROULSY grease a 12-cup tube pan.

Step 3

In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar beating until fluffy. Add eggs, one at a time, beating well after each addition, then continue beating for 4 minutes.

Step 4

In a medium bowl, combine flour and baking powder and nutmeg. In a small bowl, combine milk, rum and vanilla.

Step 5

Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.

Step 6

Pour batter into prepared pan; sprinkle evenly with chopped pecans.

Step 7

Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean. (At this time I suggest to make the rum glaze while the cake is in the oven baking, the recipe for rum glaze is on Step#8).

Step 8

As soon as the cake comes out of the oven pierce top of cake 8-10 times with a thin skewer (I use kabob skewers). Pour Rum Glaze over THE HOT cake. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

Step 9

For The Rum Glaze; .In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved. Pour over hot cake.