Pecan Rum Cake

Pecan Caramel Rum Cake Delight: A Heartfelt Fall Celebration

As autumn graces us with its golden hues and cozy sweaters beckon from our closets, there’s a sweet delight that captures the essence of the season: Pecan Caramel Rum Cake. Every bite of this warm, nutty, caramel-kissed dessert wraps you in the comfort of the harvest season. I’m thrilled to share this recipe with you, hoping it brings you as much joy as it does to my family. Want more festive flavors? Subscribe now to receive delicious recipes like this one directly to your inbox!

Why You’ll Love This Recipe

This Pecan Caramel Rum Cake is a slice of pure fall heaven! Its rich caramel flavor mingles perfectly with the toasted pecans and a hint of rum that adds a cozy warmth. It’s surprisingly easy to prepare and sure to be a hit with family and friends. Whether you’re planning a festive meal or just an indulgent afternoon treat, this cake is a crowd-pleaser.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup dark rum
– 1/2 cup buttermilk
– 1 cup pecans, chopped

For Caramel Sauce:

– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 teaspoon vanilla extract
– Pinch of salt

Necessary Tools

To make this delightful cake, you’ll need:

– Mixing bowls
– Whisk
– Electric mixer
– 9-inch round cake pan
– Spatula
– Wire rack
– Saucepan

See also Pumpkin Spice Truffles

Ingredient Swaps and Additions

Make this cake your own by experimenting with ingredients! Want a little more spice? Try adding a teaspoon of cinnamon or nutmeg to the batter. For a boozy twist, swap the dark rum for spiced rum. Not a fan of pecans? Walnuts make an excellent substitution.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing and flouring it.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
4. Alternate adding the dry ingredients with the rum and buttermilk. Start and end with the flour mixture. Fold in pecans.
5. Pour the batter into the prepared pan, smoothing the top.
6. Bake for 30-35 minutes. A toothpick should come out clean. Let cool for 10 minutes before transferring to a wire rack.
7. For the caramel sauce, melt sugar over medium heat, stirring constantly until amber. Slowly whisk in cream, and add vanilla and salt. Cool slightly before drizzling over the cake.

Serving Suggestions

Serve a slice of this cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A hot cup of coffee or spiced tea complements it beautifully!

Pro Tips for Success

Ensure ingredients are at room temperature for the best results. If your caramel hardens, reheat gently. Be attentive while making the caramel to avoid burning.

Storing and Reheating

Store leftovers in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate. To reheat, warm slices in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.

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