Name: Homemade Butter Rum Cake Recipe
Prep time: 15 min
Cook time: 55 min
Yield: 12
Ingredients: 1 cup pecans; 3 cups all-purpose flour; 2½ tsp baking powder; 1½ tsp salt; 1½ cups unsalted butter; 1 cup light brown sugar; ½ cup granulated sugar; 1 tbsp orange zest; 5 large eggs; ½ cup full fat sour cream; 2 tsp pure vanilla extract; ½ cup rum or spiced rum; ⅓ cup milk; For Butter Rum Icing:; 3 tbsp unsalted butter; 2 tbsp rum or spiced rum; ¼ tsp pure vanilla extract; ⅛ tsp salt; 1 cup confectioners’ sugar

How To Make Homemade Butter Rum Cake

A buttery, moist homemade rum cake filled with brown sugar, orange, and butter rum glaze that doesn’t fail to surprise whether warm or cold!

Preparation: 15 minutes

Cooking: 55 minutes

Cool Time: 45 minutes

Total: 1 hour 55 minutes

Serves:

Ingredients

1cupPecans,finely chopped
3cupsall-purpose flour,spoon and leveled
2½tspbaking powder
1½tspsalt
1½cupsunsalted butter,(3 sticks) softened to room temperature
1cuplight brown sugar,or dark, packed
½cupgranulated sugar
1tbsporange zest,(from about half an orange)
5large eggs,room temperure
½cupfull fat sour cream,at room temperature
2tsppure vanilla extract
½cuprum or spiced rum
⅓cupmilk,at room temperature

For Butter Rum Icing:

3tbspunsalted butter
2tbsprum or spiced rum
¼tsppure vanilla extract
⅛tspsalt,a bit less
1cupconfectioners’ sugar

Instructions

Preheat the oven to 350 degrees F and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

Rum Cake:

Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together for about 2 minutes until creamed.
Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s okay – it will come together when the dry ingredients are added.
Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Batter is thick.
Pour/spoon the cake batter evenly over the pecans.
Bake for about 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish; glaze and serve it while warm, or wait for it to cool completely.

Butter Rum Icing:

Melt the butter with the rum in a small saucepan over medium heat. If using the microwave, melt the butter in the microwave, then stir in the rum. Stir in the vanilla extract, salt, and confectioners’ sugar.
Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.