Rum Cake with Glazed Pecan Topping

This rum cake with glazed pecan topping is a showstopper dessert that requires very little effort to make. 

Make this rum cake the next time you are having a few folks over for dinner. Your guests will swoon over the heady aroma of the tender cake and the sweet sticky pecan glaze. 

If you have any leftovers, I highly recommend them for breakfast the next day (same with my plum cake by the day). Just call it "coffee cake." I'll never tell. 

 

You could probably call this "hot buttered rum cake" as there is a whole stick of butter incorporated into this cake, plus half of a stick of butter in the topping. 

Both the cake and the pecan topping include two tablespoons of rum each, just enough to add the flavor and aroma of rum, but not so much that you have to check IDs before serving folks a slice. You can use use either white or dark rum for this cake, whatever you have on hand. I used dark rum. 

Ernest Hemingway would be a big fan. 

Apparently, I'm a big fan of recipes with rum. I've baked with it, made salads with it, and, of course, made lots of rum cocktails. 

More Recipes with Rum:

Rum Raisin Bread

Spiced Pecans with a Rum Glaze

Watermelon Salad with Mint and Rum

Cocada de Forno - Brazilian Baked Coconut

Espresso Chiffon Cake

The Hemingway Daquiri Martini

Equipment you will need to to make this cake:

Electric mixer: I used a stand mixer, but a hand mixer will work just fine too. 

Candy thermometer: You will need this for making the topping so that you will know when to remove the pan from the heat. 

Eight inch round cake pan.

Parchment paper: I used a pre-cut round. 

Welcome to this month's Cake Slice Bakers. I wanted to try the gingerbread cake, but I already have posted these Gingerbread Baby Cakes, which are pretty darn incredible. 

I was thrilled with this rum cake and I'm so happy I tried it. 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for November 2021 were ~ 

Cranberry-Walnut Coffee Cake

All That's Left Are The Crumbs
Camille Cooks
My Recipe Reviews

Rum Cake with Glazed Pecan Topping

Karen's Kitchen Stories
Amandie Bakes

Gingerbread Cake

Culinary Adventures with Camilla
A Day in the Life on the Farm
A Little Bit of All Right

Rum Cake with Glazed Pecan Topping

Yield: 9 servings

Author: Karen's Kitchen Stories

Prep time: 130 MinCook time: 25 MinTotal time: 2 H & 35 M

This rum cake with glazed pecan topping is a showstopper dessert that requires very little effort to make.

Ingredients

For the Cake

• 150 grams (1 1/4 cups) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 56 grams (1/4 cup) whole milk
• 2 tablespoons rum
• 3/4 teapoon pure vanilla extract
• 113 grams (1/2 cup/1 stick) unsalted butter
• 106 grams (1/2 cup) packed light brown sugar
• 50 grams (1/4 cup) granulated sugar
• 2 large eggs, room temperature
• 1 egg yolk, room temperature

For the Topping

• 106 grams (1/2 cup) packed brown sugar
• 4 tablespoons butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon salt
• 2 tablespoons rum
• 1/2 cup chopped pecans, toasted

Instructions

To Make the Cake

1. Heat the oven to 350 degrees F.
2. Spray an 8 inch round cake with spray oil. LIne the bottom with a parchment round and spray the parchment with spray oil.
3. in a medium bowl, whisk together the flour, baking powder, and salt.
4. in another bowl, whisk together the milk, rum, and vanilla.
5. In the bowl of a stand mixer, using the paddle attachment, beat the butter until light and fluffy on medium high speed.
6. Add the brown and granulated sugar and beat for about 4 minutes, until fluffy.
7. Add the eggs and egg yolk, one at a time, beating each in until fully incorporated.
8. With the mixer on low, add 1/3 of the flour mixture and mix until just incorporated. Add 1/2 of the milk mixture, and mix until just incorporated. Continue with 1/3 of the flour mixture, 1/2 of the milk mixture, and the rest of the flour mixture.
9. Scrape and spread the batter into the cake pan and bake for 25 to 30 minutes. Cool in the pan for for 10 minutes and then turn out onto a wire rack. Let cool completely.

To Make the Topping

1. Add the sugar, butter, corn syrup, and salt in a small saucepan.
2. Cook over medium heat, stirring constantly, until the mixture reaches 240 degrees F.
3. Remove the pan from the heat and add the rum and stir constantly until smooth.
4. Stir in the pecans.
5. Set the pan aside for 5 minutes to cool.
6. Scrape the topping over the cake and let it spread over the edges.

Nutrition Facts

Calories

396.47

Fat (grams)

21.59

Sat. Fat (grams)

10.62

Carbs (grams)

45.40

Fiber (grams)

1.03

Net carbs

44.36

Sugar (grams)

31.63

Protein (grams)

4.36

Sodium (milligrams)

300.47

Cholesterol (grams)

103.01

https://www.karenskitchenstories.com/2021/11/rum-cake-with-glazed-pecan-topping.html

Karen's Kitchen Stories

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