"Pecan, Rum and Brown Sugar Keeping Cake"

By RoketJSquerl

Ingredients

• For the cake:
• 3 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 cup butter
• 2 cups firmly packed dark brown sugar
• 1/4 cup sugar
• 5 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 3 tbsp dark rum
• 1 cup finely chopped pecans
• For the rum syrup:
• 1/4 sugar
• 1/4 cup + 2 tbsp water
• 1/2 cup dark rum
• 3/4 tsp vanilla extract

Details

Adapted from crumbsandcookies.blogspot.sg

Preparation

Step 1

For the cake: Preheat oven to 325F. Prepare a 10 inch tube pan.

Sift the flour, baking powder, soda, salt and ground spices into a bowl.

Cream the butter and sugars until light and fluffy. Beat in the eggs one at a time until incorporated. Blend in the vanilla extract.

Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, until just blended. Stir in the rum, then the pecans. Scrape the batter into the prepared pan.

Bake for 75 to 80 minutes or until a skewer inserted into the cake comes out mostly clean. Cool the cake in the pan for 10 minutes before unmolding onto a rack.

For the syrup: Combine the sugar, water and rum in a small saucepan, cover and set over low heat until the sugar has dissolved. Remove the lid and increase the heat, heating until the syrup has reduced to about a 1/2 cup. Stir in the vanilla extract. Set aside to cool. The syrup can be made a few minutes before the cake is done.

Apply the syrup to the still-warm cake with a pastry brush. Cool completely before slicing.