If you’re looking for a festive and flavorful dessert that combines rich butter, warm spices, and a touch of booze, this Glazed Spiced Rum Pound Cake is the perfect treat! Ideal for the holiday season or any time you’re craving a decadent dessert, this cake is sure to delight your taste buds with its unique blend of flavors. The sweet, buttery cake is infused with spiced rum and topped with a crunchy, toasted pecan glaze. Let’s dive into this easy-to-make, crowd-pleasing recipe!
What is Glazed Spiced Rum Pound Cake?
A Glazed Spiced Rum Pound Cake is a dense and moist dessert made with butter, brown sugar, eggs, and a bit of spiced rum. The cake is baked to perfection and topped with a spiced rum glaze, which gives it an extra layer of flavor. The toasted pecans add a delightful crunch, making each bite a festive experience. It’s the perfect dessert to serve at holiday gatherings or when you want something indulgent to enjoy with a cup of coffee or tea.
Origin of Glazed Spiced Rum Pound Cake
Pound cake itself has been a beloved dessert for centuries. Originating in Europe, pound cakes were traditionally made with a pound each of butter, sugar, eggs, and flour, which is how it got its name. Over the years, the recipe evolved, and flavors and ingredients were added to create variations. The Spiced Rum Pound Cake is a modern twist on the classic, incorporating the warming, complex flavors of spiced rum to give the cake a more festive and boozy appeal. The addition of a rum glaze and toasted pecans further elevates this dessert into a luxurious holiday treat.
Ingredients for Glazed Spiced Rum Pound Cake (Makes 2 loaves, ~16 servings)
Cake:
- 1 cup butter, softened
- 2 cups packed brown sugar
- 5 large eggs, room temperature
- ⅓ cup spiced rum
- 2 tsp vanilla extract
- 3½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 2% milk
Glaze:
- ½ cup sugar
- ¼ cup butter, cubed
- 2 tsp water
- 2 tsp spiced rum
- ½ cup chopped pecans, toasted
Step-by-Step Directions & Preparation Method
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to ensure your cakes come out easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and packed brown sugar together using a hand mixer or stand mixer. Beat for about 5–7 minutes until the mixture is light and fluffy. This step is key to achieving a smooth and airy texture for your cake.
Step 3: Add Eggs and Flavorings
Add the eggs, one at a time, to the butter-sugar mixture, making sure to beat well after each addition. Once all the eggs are incorporated, mix in the spiced rum and vanilla extract. The rum will infuse the batter with a rich, warm flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed throughout the batter.
Step 5: Combine Dry and Wet Ingredients
Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. After each addition, mix well to ensure everything is incorporated and smooth.
Step 6: Bake the Cake
Spoon the batter evenly into the prepared loaf pans. Place them in the preheated oven and bake for 45–50 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, the cakes are done.
Step 7: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
Step 8: Make the Glaze
While the cakes are cooling, make the glaze. In a small saucepan, combine sugar, butter, water, and spiced rum. Bring the mixture to a boil over medium heat, stirring occasionally. Once it comes to a boil, remove it from the heat.
Step 9: Drizzle the Glaze
Drizzle the warm glaze over the cooled cakes, making sure to cover the entire surface. The glaze will add a sweet, rum-infused finish that enhances the flavor of the cake.
Step 10: Top with Pecans
Finally, sprinkle the toasted pecans over the glazed cakes. The toasted pecans add a satisfying crunch and nutty flavor that perfectly complements the rich, moist cake.
Variations of Glazed Spiced Rum Pound Cake
While the classic Glazed Spiced Rum Pound Cake is already amazing on its own, there are plenty of variations you can try:
- Add Fruit: Add chopped dried fruit, such as raisins or cranberries, to the batter for a fruity twist.
- Use Different Nuts: If you’re not a fan of pecans, try using walnuts, almonds, or hazelnuts for a different flavor.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
- Chocolate Lovers: Add mini chocolate chips to the batter for an extra layer of richness.
- Flavored Rum: Experiment with different types of rum—dark rum or coconut rum can bring unique flavors to the cake.
FAQs About Glazed Spiced Rum Pound Cake
1. Can I make Spiced Rum Pound Cake ahead of time?
Yes, this cake keeps well for several days. You can make it ahead and store it at room temperature in an airtight container for up to 5 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap before freezing.
2. Can I substitute the spiced rum?
If you don’t have spiced rum, you can use regular rum or even bourbon for a different flavor profile. If you’d rather avoid alcohol, you can substitute the rum with a bit of apple juice or water and add extra cinnamon and cloves for spice.
3. How do I know when the cake is done?
The best way to test if the cake is done is by inserting a toothpick into the center. If it comes out clean, the cake is ready. You can also gently press on the top of the cake, and it should spring back without leaving an indentation.
4. Can I use a different type of sugar?
While brown sugar gives the cake a moist, rich flavor, you can substitute it with white sugar if needed. However, the texture and flavor may change slightly.
Conclusion: Glazed Spiced Rum Pound Cake
This Glazed Spiced Rum Pound Cake is the ultimate festive treat that combines the richness of butter, the warmth of spiced rum, and the sweetness of toasted pecans. Whether you’re preparing it for the holidays or just because you want a luxurious dessert, this cake is sure to impress. With its dense, moist texture and irresistible glaze, it’s the perfect dessert to serve at any celebration. The best part? You can customize it with different flavors and ingredients to suit your taste. Give it a try, and you’ll soon have a new favorite cake recipe in your collection!
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Glazed Spiced Rum Pound Cake Recipe: A Boozy, Buttery Holiday Delight
- Total Time: 1 hour 10 minutes - 1 hour 25 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A Glazed Spiced Rum Pound Cake is a dense and moist dessert made with butter, brown sugar, eggs, and a bit of spiced rum. The cake is baked to perfection and topped with a spiced rum glaze, which gives it an extra layer of flavor. The toasted pecans add a delightful crunch, making each bite a festive experience. It’s the perfect dessert to serve at holiday gatherings or when you want something indulgent to enjoy with a cup of coffee or tea.
Ingredients
- 1 cup butter, softened
- 2 cups packed brown sugar
- 5 large eggs, room temperature
- ⅓ cup spiced rum
- 2 tsp vanilla extract
- 3½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 2% milk
Glaze:
- ½ cup sugar
- ¼ cup butter, cubed
- 2 tsp water
- 2 tsp spiced rum
- ½ cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- Cream butter and sugar until light and fluffy (5–7 minutes). Add eggs one at a time, beating well.
- Mix in rum and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with milk, beating well.
- Spoon batter into prepared pans. Bake 45–50 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Make glaze: In a saucepan, combine sugar, butter, water, and rum. Bring to a boil, then remove from heat.
- Drizzle glaze over warm cakes and sprinkle with toasted pecans. Let cool completely.
Notes
For a truly decadent dessert, serve a slice of the Glazed Spice Rum Pound Cake with a scoop of cinnamon ice cream or a dollop of whipped cream. It’s also perfect on its own with a hot cup of coffee or tea.
- Prep Time: 20-25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400-600
- Sugar: 30-50g
- Sodium: 250-400mg
- Fat: 20-35g
- Saturated Fat: 10-20g
- Unsaturated Fat: 5-15g
- Trans Fat: 0-1g
- Carbohydrates: 50-70g
- Fiber: 1-2g
- Protein: 4-7g
- Cholesterol: 70-130mg
Keywords: Glazed Spiced Rum Pound Cake Recipe
