BUTTER RUM/BRANDY CAKE

Ingredients:

The cake

130g finely chopped pecans (I didn't use)

375g all-purpose flour 

2.5 tsp baking powder

1.5  tsp salt

345g unsalted butter, softened to room temperature

100g packed light or dark brown sugar

50g  granulated sugar

zest from 1/2 orange (about 1 Tbsp)

5 large eggs, at room temperature

120g full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

120ml rum/brandy 

 80ml milk, at room temperature

The Rum/Brandy icing

43g unsalted butter

30ml rum/brandy

1/4 teaspoon pure vanilla extract

small pinch of salt (a bit less than 1/8 teaspoon)

120g confectioners’ sugar

Instructions

1.      Preheat the oven to 177°C and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

2.     Beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about    2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined.   

3.      Pour the dry ingredients . Slowly pour in the rum and milk.   Batter is thick.

4.      Pour/spoon the cake batter evenly over the pecans.

5.      Bake for 55-70 minutes  

6.    Cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. 

Make the glaze: 

1.      Melt the butter with the rum in a small saucepan over medium heat.  Stir in the vanilla extract, salt, and confectioners’ sugar.

2.    Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.