This Spiced Rum Bundt Cake is a decadent dessert that's proper for a different fall gathering!
It’s sweet, tremendous moist, and spicy way to a fine mix of spices together with freshly grated nutmeg, cinnamon, mace, anise seed, ginger and a pinch of clove! The cake also has a little bit of spiced rum within the batter as properly as some orange zest – together with even additional huge flavors to this cake!
But it doesn’t cease there – toasted and sweetened spiced pecans are pressed right into a vanilla and cream cheese glaze that's drizzled over the best of this spiced rum bundt cake, together with equally a decorative appear to this different cake as properly as style and crunch!
This recipe was impressed via a spiced bundt cake recipe we discovered in my mom’s vintage recipe box (I don’t depend her making this, but I’m certain blissful she kept this recipe simply due to the fact it’s fantastic)! We up to date her cake recipe rather a lot and brought the icing and toasted pecans. It’s a delicious cake that you’re certain to love!
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Ingredients
For the Cake
2 tablespoons butter to oil the bundt pan
2 ½ cups flour
¼ teaspoon flooring mace
1 teaspoon flooring anise seed (easily flooring in mortar with pestle)
½ teaspoon freshly grated nutmeg
1 teaspoon roasted cinnamon (we used roasted Saigon cinnamon)
½ teaspoon flooring ginger
Pinch of flooring clove
6 eggs separated
2/3 cup granulated sugar
Zest from one navel orange
1 ¼ cups additional virgin olive oil
1 ¼ cups (honey and agave blended or all of 1 or the other)
¼ cup spiced Rum (We used Captain Morgan)
1/8 teaspoon salt
For the Toasted pecans
6 ounces pecan halves
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon flooring ginger
1/8 cup granulated sugar
For the Icing
four ounce cream cheese softened
2 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons heavy cream
Instructions
Preheat oven to 375 levels with rack within the best third of the oven.
Butter a ten inch Bundt pan with NULL tablespoons butter.
Sift flour, mace, anise, nutmeg, cinnamon, ginger and cloves right into a bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, beat egg yolks and sugar till faded and fluffy for about five minutes. They have to bounce to take at the appearance of mayonnaise and get a little thick.
Add orange zest and beat to combine.
With the mixer on low, upload in olive oil, honey, agave and rum till blended.
Add dry to rainy and slowly mix to combine. Scrape facets and mix again.
Beat the egg whites and the salt with a hand mixer till you've got delicate peaks and gently fold into cake batter via hand.
Pour batter into buttered Bundt pan. Rap the pan at the counter just a number of occasions to pop any huge bubbles and bake for 50-60 minutes or till a enamel go with inserted comes out clean. If after 50 minutes, the cake seems like it's getting too darkish alongside the edges, decrease warmth to 325 for the final ten minutes.
Cool inverted on a cooling rack till fully cool.
While cake is cooking, convey a small pan of water to a boil and drop in pecans. Boil one minute then drain.
In a medium pan over medium heat, melt butter and oil and upload pecans and all seasonings. Stir and toss for about five minutes till golden brown. Pour out onto a plate lined with paper towels and cool.
To make icing, beat cream cheese and powdered sugar in stand mixer with paddle till creamy and properly combined. Add vanilla and cream on low velocity till combined. Scrape bowl and mix again. The icing might be piped onto cake so make certain you beat out all lumps so it doesn’t clog the piping tube.
To assemble, invert Bundt onto plate or pedestal with rounded aspect up.
Spoon icing into pastry bag lined with small spherical tip.
In sweeping motions, swirl again and forth circular entire cake till all the icing is used.
Place toasted spiced pecans over cake whereas icing is nonetheless soft.
Allow to cool earlier than serving.