Pecan Cake With Rum Frosting

Pecan Cake With Rum Frosting
Miha Matei
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preparation
15
minutes
cooking
50
minutes
Serves 8

Ingredients

3/4
cup
(1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1
1/4 cups
pecans
1
1/2 cups
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
kosher salt
1/2
cup
light brown sugar
1/2
cup
granulated sugar
3
large eggs
3/4
cup
buttermilk
1
1/2 teaspoons
pure vanilla extract
2
cups
confectioners' sugar
2
tablespoons
heavy cream
1
teaspoon
dark rum
1/2
teaspoon
baking soda

Directions

  1. Heat oven to 350° F.
  2. Butter an 8-inch square baking pan.
  3. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside.
  4. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.
  5. Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to the prepared pan.
  6. Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes, then transfer to a rack to cool completely.
  7. Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.


 

Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 48%
  • Fat 34 g
  • Cholesterol 134 mg
  • Carbohydrate 76 g
  • Sodium 324 mg
  • Protein 8 g
  • Fiber 2 g
  • Sugar 56 g
What does this mean? See Nutrition 101.

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