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Glazed Spiced Rum Pound Cakes

TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD: 2 loaves (16 pieces each).
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 5 large eggs, room temperature
  • 1/3 cup spiced rum
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 2 teaspoons water
  • 2 teaspoons spiced rum
  • 1/2 cup chopped pecans, toasted

Directions

  • 1. Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • 2. Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
  • 3. Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

Nutrition Facts

1 slice: 209 calories, 9g fat (5g saturated fat), 48mg cholesterol, 161mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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