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"The belly rules the mind."--Spanish Proverb

Pecan Spice Cake with Caramel Rum Glaze Recipe

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This recipe for Pecan Spice Cake with Caramel Rum Glaze is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
2 cups butter, softened
3 cups firmly packed light brown sugar
6 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1 cup buttermilk
2 cups toasted chopped pecans
1 tablespoon vanilla extract
Shortening

GLAZE
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup butter
1/4 cup heavy cream
1 tablespoon rum
1/2 to 1 1/3 cups powdered sugar
Directions:
Directions:
Prepare Cake: Preheat oven to 325°. Beat 2 cups butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 3 cups brown sugar, beating until light and fluffy. Add eggs, 1 at a time; beat until blended after each addition.

Stir together flour and next 5 ingredients. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in pecans and vanilla. Spoon batter into a greased (with shortening) and floured 15-cup Bundt pan.

Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely.

Prepare Glaze: Bring 1/4 cup brown sugar and next 3 ingredients to a boil in a small saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in rum. Add 1/3 cup powdered sugar; whisk until smooth. Gradually add more powdered sugar, whisking constantly, until desired thickness is reached. Drizzle glaze over cake.

 

 

 

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