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Homemade Butter Rum Cake
Rich butter cake infused with rum and toasted pecans, crowned with a smooth rum glaze for sophisticated indulgence.
★★★★☆
(50 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time15 min
Bake time55 min
Total time2 hr
Makes12
Ingredients
1
1 cup (130g) finely chopped pecans
2
3 cups (375g) all-purpose flour (spooned & leveled)
3
2 and 1/2 teaspoons baking powder
4
1 and 1/2 teaspoons salt
5
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
6
1 cup (200g) packed light or dark brown sugar
7
1/2 cup (100g) granulated sugar
8
zest from 1/2 orange (about 1 Tbsp)
9
5 large eggs, at room temperature
10
1/2 cup (120g) full fat sour cream, at room temperature*
11
2 teaspoons pure vanilla extract
12
1/2 cup (120ml) rum or spiced rum*
13
1/2 cup (120ml) milk, at room temperature
14
3 Tablespoons (43g) unsalted butter
15
2 Tablespoons (30ml) rum or spiced rum*
16
1/4 teaspoon pure vanilla extract
17
small pinch of salt (a bit less than 1/8 teaspoon)
18
1 cup (120g) confectioners’ sugar
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