Homemade Butter Rum Cake

2 hrs 15 minServes 12

A rich butter cake studded with pecans, soaked with rum and milk, finished with a warm rum glaze.

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prepPreheat oven to 350°F / 177°C
prepGrease a 10-inch Bundt pan and spoon pecans evenly into it
130 g finely chopped pecans				Pour batter over pecans in Bundt pan	Bake 350°F / 177°C, 55–70 min until clean	Cool in pan 45 min to 2 hrs, invert	Drizzle warm glaze over cake
375 g all-purpose flour (spooned & leveled)	Whisk flour, baking powder & salt		Mix in dry ingredients, rum & milk
2 1/2 teaspoons baking powder
1 1/2 teaspoons salt	Cream butter, sugars & orange zest, 3 min	Beat in eggs, sour cream & vanilla
340 g unsalted butter, softened to room temperature
200 g packed light or dark brown sugar
100 g granulated sugar
zest from 1/2 orange (about 1 Tbsp)
5 large eggs, at room temperature
120 g full fat sour cream, at room temperature
2 teaspoons pure vanilla extract
120 ml rum or spiced rum
120 ml milk, at room temperature
43 g unsalted butter	Melt butter with rum, stir in vanilla, salt & sugar
30 ml rum or spiced rum
1/4 teaspoon pure vanilla extract
small pinch of salt (a bit less than 1/8 teaspoon)
120 g confectioners' sugar

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