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
Glazed Spiced Rum Pound Cakes
Glazed Spiced Rum Pound Cakes
Prep Time
30 min
Cook Time
45 min
Yield
2 loaves (16 pieces each)
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
- 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.
- 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.
- 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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