Homemade Butter Rum Cake - Sally's Baking Addiction
"Made completely from scratch without the crutch of cake mix, this homemade rum cake is perfectly moist, extra buttery, and flavored with rum...."
INGREDIENTS
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1 cup (130g) finely chopped pecans
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3 cups (375g) all-purpose flour (spooned & leveled)
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2 and 1/2 teaspoons baking powder
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1 and 1/2 teaspoons salt
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1 and 1/2 cups (340g) unsalted butter, softened to room temperature
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1 cup (200g) packed light or dark brown sugar
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1/2 cup (100g) granulated sugar
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zest from 1/2 orange (about 1 Tbsp)
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5 large eggs, at room temperature
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1/2 cup (120g) full fat sour cream, at room temperature*
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2 teaspoons pure vanilla extract
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1/2 cup (120ml) rum or spiced rum*
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1/2 cup (120ml) milk, at room temperature
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3 Tablespoons (43g) unsalted butter
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2 Tablespoons (30ml) rum or spiced rum*
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1/4 teaspoon pure vanilla extract
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small pinch of salt (a bit less than 1/8 teaspoon)
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1 cup (120g) confectioners’ sugar
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