Butter Rum Pecan Pound Cake is a heavenly creation that combines the rich flavors of butter, rum, and toasted pecans into a moist and indulgent dessert. This pound cake is a true delight for those who appreciate the perfect balance of sweetness and nutty warmth. In this article, we’ll guide you through the steps to create this decadent Butter Rum Pecan Pound Cake, a treat that promises to elevate your baking endeavors to a whole new level of deliciousness.
Ingredients:
For Butter Rum Pecan Pound Cake, gather the following ingredients:
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
For the Butter Rum Pecan Glaze:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup dark rum
- 1/2 cup chopped pecans, toasted
Instructions :
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
2. Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs:
- Add the eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternate Mixing:
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients.
6. Incorporate Rum and Vanilla:
- Stir in the dark rum and vanilla extract until the batter is smooth and well combined.
7. Bake:
- Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Make the Butter Rum Pecan Glaze:
- In a saucepan, melt the butter for the glaze. Add sugar and rum, stirring until the sugar dissolves. Allow the mixture to come to a gentle boil, then remove it from heat.
9. Toast Pecans:
- In a separate pan, toast the chopped pecans until they become fragrant. Add the toasted pecans to the glaze.
10. Glaze the Cake:
- Once the cake is out of the oven and still warm, poke it with a skewer or fork. Pour the warm Butter Rum Pecan Glaze over the cake, allowing it to soak in.
11. Cool and Serve:
- Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
The warmth of rum, the sweetness of butter, and the crunch of toasted pecans combine to create a symphony of rich flavors in this Butter Rum Pecan Pound Cake. This decadent dessert exemplifies the joys of baking and the art of creating decadent treats. Share the love and savor the delectable flavor combination in each moist and buttery slice. Improve your baking skills with this Butter Rum Pecan Pound Cake, which will be the star of any dessert table. 🍰🥃