Rum Pound Cake with Rum Pecan Glaze (New Hampshire)

This recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavour really comes through in both the cake and the glaze.

Cake:
1 cup butter, softened
2 cups packed brown sugar
5 large eggs
1/3 cup spiced rum
2 tsp. pure vanilla extract
3½ cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ cup milk

Glaze:
½ cup sugar
¼ cup butter, cubed
2 tsp. water
2 tsp. spiced rum
½ cup pecans, chopped, toasted

Preheat oven to 350°F. Grease and flour two 9x5” loaf pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and sea salt; add to creamed mixture alternately with milk, beating well after each addition.

Spoon batter into prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

Makes 2 loaves, 8 slices each.

Cook’s Notes:  To toast nuts, bake in a shallow pan in a 350°F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.