Beautiful bundt cakes are a southern tradition and I’m always pulling out my bundt cake pan for special occasions. One of my favorite go-to recipes is this Rum Glazed Pecan Pound Cake. It has a dense spice cake center with pecans baked into the batter and it’s topped with a thick rum glaze. If you love nuts and you’ve got company coming over, this is the perfect sweet ending to a great meal. It’ll steal the show!
It’s so easy to get fresh pecans in Georgia, from the local farms, that I have an abundance of them in my kitchen at all times. I love the crunch that nuts add to cakes. It really breaks up a boring cake and turns it into something a bit more special. So any chance I get to toss in some pecans with my baking, I take it!
I developed this recipe as a twist from my Grandmother’s traditional spice pound cake. I loved hers, but it needed something more. That’s how I added the rum glaze topping. Depending on how much powdered sugar you whisk in, depends on the thickness. If you want it thick – just add more powdered sugar. You’re in control of the thickness. Our family loves a thick (almost frosting) style glaze.
I’ve made this Rum Glazed Pecan Pound Cake for Christmas dessert and I’ve made it for Thanksgiving too. The flavors of ginger, cinnamon and allspice really make it a true winter cake. It isn’t a light cake either. You need to save room to enjoy this cake – and it’s worth it!
Looking for more great bundt cake recipes? I’ve got you covered:
- Boozy Kentucky Bourbon Bundt Cake
- Amaretto Pound Cake
- Original Bacardi Rum Cake
- Chocolate Kahlua Cake
How To Make Rum Glazed Pecan Pound Cake
Investing in a great quality Nordic Ware Bundt Cake Pan is a kitchen must. It’ll make life a lot easier if you own a non-stick pan. Cheaper pans make it much more of a pain to remove the cake. Nordic Ware is the gold standard because they specialize in bundt cake pans. You can find all sorts of great designs from them too!
What To Serve With This Pecan Pound Cake
I don’t think the cake needs any whipped topping. You can add a scoop of vanilla bean ice cream on the side, which pairs well with the glaze and dense cake. Make a fresh pot of coffee for the adults and let the kids enjoy a glass of cold milk. I think the cake goes well with any dinner, but it’s more of a winter or fall cake.
Recipe Substitutions
It’s the absolute worse when you want to make a cake and you don’t have any fresh buttermilk. Don’t worry, because you can still make it. All you need to do is look up a buttermilk substitute. There are several ways of making the same consistency and flavor as buttermilk, with some regular kitchen ingredients plus normal milk.
How To Make Thicker Glaze vs. Translucent
Like I previously stated, our family prefers a thicker frosting-like glaze. However, you can make one that’s less heavy.For a thicker glaze, add the whole 1 1/3 cups powdered sugar, whisking constantly, as the glaze begins to cool in the pan. For a sheer, saucy glaze, use less powdered sugar.
I like to start slow and add more as I go. If your bundt cake pan is a more complicated design, then you’ll want a thinner glaze. If your bundt cake is basic (like the one I used), then you can go thicker.
Can You Freeze Pecan Pound Cake?
Yes! You can freeze this Rum Glazed Pecan Pound Cake after it has cooled. Cover it with plastic wrap and then again with aluminum foil. It will last for 3 months in the freezer. Let it thaw to room temperature again before serving. I do not recommended heating the cake.
How To Store Leftover Pecan Pound Cake
If you have any leftovers at all – which is hard with how tasty it is – you can keep it in an airtight container. I remove my cake from any cake stand and into proper food storage containers. They do a better job at helping keep the cake fresh. The cake can be enjoyed for 3-4 days after baking, before you need to toss it (or freeze it).
What You’ll Need From The Grocery Store:
- Butter
- Brown Sugar
- Eggs
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Baking Soda
- Ground Ginger
- Ground Allspice
- Buttermilk
- Chopped Pecans
- Vanilla Extract
- Shortening (or Non-Stick Cooking Spray)
- Granulated Sugar
- Heavy Whipping Cream
- Rum
- Powdered Sugar (Confectioner’s Sugar)
Step-By-Step Directions To Make Rum Glazed Pecan Pound Cake
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.
Optional: Add more chopped pecans for garnish.
Rum Glazed Pecan Pound Cake
Made with nuts baked into it, this Rum Glazed Pecan Pound Cake has a dense spice cake batter and bakes into a beautiful dessert for any special occasion.
Ingredients
- 2 Cups Butter, Softened
- 3 Cups Firmly Packed 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 AllSpice
- 1/4 Teaspoon Baking Soda
- 1 Cup Buttermilk
- 2 Cups Chopped Pecans
- 1 Tablespoon Vanilla Extract
- Shortening (OR Non-Stick Cooking Spray)
For The Glaze:
- 1/4 Cup Firmly Packed Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1/4 Cup Butter
- 1/4 Cup Heavy Whipping Cream
- 1 Tablespoon Rum
- 1/2 to 1 1/3 Cup Powdered Sugar (Your Preference)
- Optional Garnish: More Chopped Pecans
Instructions
- 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. Optional - add more chopped pecans for garnish.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 40gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 45gCholesterol: 87mgSodium: 408mgCarbohydrates: 33gFiber: 6gSugar: 18gProtein: 15g
**Nutrition is calculated by a third party. Actual values may vary.