2 loaves (16 pieces each)
Two tender spiced rum pound cakes finished with a buttery rum glaze and toasted pecans.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease and flour two 9×5 in. loaf pans | ||||||||
| 225 g butter, softened | Cream butter & brown sugar, 5–7 min | Beat in eggs one at a time | Beat in rum & vanilla | Add dry & milk alternately, beat well | Spoon into pans, bake 350°F / 175°C, 45–50 min | Cool in pans 10 min, turn out to racks | Drizzle glaze over cakes, top with pecans | Cool completely on wire racks |
| 400 g packed brown sugar | ||||||||
| 5 large eggs, room temperature | ||||||||
| 80 ml spiced rum | ||||||||
| 2 teaspoons vanilla extract | ||||||||
| 440 g all-purpose flour | ||||||||
| 2 teaspoons baking powder | ||||||||
| 1/2 teaspoon baking soda | ||||||||
| 1/2 teaspoon salt | ||||||||
| 120 ml 2% milk | ||||||||
| 100 g sugar | Combine sugar, butter, water & rum | Bring glaze to boil, remove from heat | ||||||
| 55 g butter, cubed | ||||||||
| 2 teaspoons water | ||||||||
| 2 teaspoons spiced rum | ||||||||
| 55 g chopped pecans, toasted | ||||||||
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