Scallywag Spiced Rum Cake

Ingredients

  • 1 cup finely chopped pecans or walnuts

  • 3 cups flour (leveled)

  • 2 ½ teaspoons baking powder

  • 1 ½ teaspoons salt

  • 1 ½ cups unsalted butter (soft, room temperature)

  • 1 cup brown sugar

  • ½ cup sugar

  • 1 tablespoon orange zest (about half an orange)

  • 5 large eggs (room temperature)

  • ½ cup full-fat sour cream or greek yogurt (room temperature)

  • 2 teaspoons vanilla extract

  • ½ cup Scallywag Spiced Rum

  • ½ cup milk (room temperature)

Butter Rum Icing

  • 3 tablespoons unsalted butter

  • 2 tablespoons Scallywag Spiced Rum

  • ¼ teaspoon vanilla extract

  • pinch of salt

  • 1 cup powdered sugar

Instructions

  1. To make the cake: Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan. Evenly distribute the pecans in the bottom of the pan.

  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In another bowl, using a handheld or stand mixer with a paddle or whisk attachment, beat the butter, brown sugar, granulated sugar, and orange zest until creamy (about 2 minutes).

  4. Add the eggs, sour cream, and vanilla, and beat on medium speed until well combined. Be sure to scrape down the sides and bottom of the bowl as needed. The mixture may appear curdled, but don’t worry— it will come together once the dry ingredients are added.

  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. While the mixer is running, slowly pour in the rum and milk. Increase the speed to medium and mix until the batter is fully combined and thick.

  6. Pour the batter into the cake pan evenly, covering the pecans.

  7. Bake for 55–70 minutes, or until a toothpick inserted into the center of the cake comes out clean with only a few slightly moist crumbs. Since this is a large, dense cake, it may take a bit longer in your oven.

  8. When the cake is done, remove it from the oven and let it cool in the pan for 45 minutes to 2 hours. Afterward, carefully invert the cake onto a wire rack or serving dish. You can glaze and serve it while warm or wait until it has fully cooled.

  9. To make the glaze: In a small saucepan over medium heat, melt the butter with the rum.

  10. Stir in the vanilla extract, salt, and confectioners’ sugar until smooth.

  11. Drizzle the warm glaze over the cake before slicing and serving. Keep in mind that the glaze thickens and sets as it cools.

  12. Serve and enjoy!

Adapted from Sally's Baking Addiction.

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