Ingredients for Pumpkin Pecan Rum Cake
- ½ cup chopped pecans
- All Purpose Flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- Butter
- Sugar
- ½ cup packed brown sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- Vanilla Extract
- ¼ cup water
- ¼ cup dark rum
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How to Make Pumpkin Pecan Rum Cake
- Grease and flour a 12-cup tube pan.
- Evenly sprinkle ½ cup chopped pecans over the bottom of the pan.
- Set aside.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and ½ teaspoon salt.
- Set aside.
- In a separate large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared tube pan.
- Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Make the rum glaze:** Melt ¼ cup (½ stick) unsalted butter in a small saucepan over medium heat.
- Add ½ cup granulated sugar and ¼ cup water. Stir until the sugar dissolves.
- Bring to a boil, then remove from heat.
- Stir in ¼ cup dark rum (or to taste).
- Once the cake has cooled slightly, poke holes all over the top using a toothpick.
- Pour half of the rum glaze over the cake, allowing it to soak in.
- Let stand for 5 minutes, then pour the remaining glaze over the cake.
- Let the glaze set before serving and enjoying your delicious Pumpkin Pecan Rum Cake!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
104g
Fat
39g
Carbs
14g
