Homemade Butter Rum Cake

sallysbakingaddiction.com

Susan Michelle

1 cup (130g) finely chopped pecans

3 cups (375g) all-purpose flour ( spoon & leveled)

2 and ½ teaspoons baking powder

1 and ½ teaspoons salt

1 and ½ cups ( 3 sticks; 345g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

½ cup (100g) granulated sugar

zest from ½ orange (about 1 Tbsp)

5 large eggs, at room temperature

½ cup (120g) full fat sour cream, at room temperature*

2 teaspoons pure vanilla extract

½ cup (120ml) rum or spiced rum*

¼ cup (60ml) milk, at room temperature

subheading: Butter Rum Icing:

3 Tablespoons (43g) unsalted butter

2 Tablespoons (30ml) rum or spiced rum*

¼ teaspoon pure vanilla extract

small pinch of salt (a bit less than ⅛ teaspoon)

1 cup (120g) confectioners’ sugar

Directions at sallysbakingaddiction.com

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