Brown Sugar Pound Cake with Butter Rum Pecan Glaze

Brown Sugar Cream Cheese Pound Cake with Butter Rum Pecan Glaze at The Well Floured Kitchen
It’s time for another mystery dish challenge!  Our host this month is Meriem over at Culinary Couture.  She picked a great list of ingredients, but what caught my eye immediately was butter, pecans and heavy cream.  Woo Hoo!  There isn’t much that wouldn’t taste great with that trio.

 

I changed up a traditional pound cake by using only brown sugar which brings lots of moisture.  The brown sugar also  lends a caramel overtone which really works well with the pecans.  Plus, and this is the best part, pound cakes get better the next day!  So you can make it ahead for any get together.  Hey wait, I think there’s a holiday coming up this week.  This cake would be perfect for your July 4th celebration.  And since it will be all done ahead of time, you can relax and watch your cute boy scout in the parade.  At least, that’s what I’ll be doing :)

 

Brown Sugar Cream Cheese Pound Cake with Butter Rum Pecan Glaze at The Well Floured Kitchen

But what will really get rave reviews from the crowd is the glaze.  If you manage to get any on the cake.  You may be tempted to steal a taste, then two or three…

 

   The rum gives it a nice kick and it really is the most amazing simple topping.  I like to toast the pecans to give them a bit more crunch and deeper flavor.  I throw them in the toaster oven on low and stay close by.  They toast up pretty quick and when you can smell the nuts you know they are about done.  Let me warn you they go from golden brown to burnt in seconds!

 

Brown Sugar Cream Cheese Pound Cake with Butter Rum Pecan Glaze at The Well Floured Kitchen
This moist sweet cake slices up beautifully so it is perfect for entertaining.  However I hesitate to give a number of servings, because it depends on how big you like your slices :)

 

Brown Sugar Cream Cheese Pound Cake with Butter Rum Pecan Glaze at The Well Floured Kitchen
Check out the other incredible dishes from the rest of the mystery dish bloggers!

 

mystery dish june
Brown Sugar Pound Cake with Butter Rum Pecan Glaze

Ingredients

    For the Cake
  • 2 3/4 Cups (12.5 ounces) Unbleached All Purpose Flour
  • 3 Tablespoons (1 ounce) Cornstarch
  • 2 Teaspoons Baking Powder
  • 3/4 Teaspoons Salt
  • 2 Sticks (8 ounces) Unsalted Butter, Softened
  • 4 Ounces Cream Cheese, Softened
  • 2 Cups (14 ounces) Brown Sugar
  • 5 Large Eggs
  • 1/3 Cup Whole Milk Yogurt, Plain or Vanilla
  • 1/4 Cup Heavy Cream
  • 1 Teaspoon Pure Vanilla Extract
  • For the Glaze:
  • 3/4 Cup Confectioners Sugar
  • 3 Tablespoons Butter, Melted
  • 1 1/2 Tablespoons Rum
  • 1/2 Cup Chopped Toasted Pecans

Instructions

    For the Cake
  1. Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan.
  2. Beat together the brown sugar, cream cheese and butter until light and fluffy, about 5 minutes, scraping down the sides of the bowl halfway through. Add eggs one at a time until well mixed in, scraping down the sides of the bowl between each addition. In a separate bowl whisk together the flour, cornstarch, baking powder and salt. Mix the vanilla extract into the heavy cream. Stir in 1/3 of the flour mixture to the batter, then stir in the yogurt, stir in another 1/3 of the flour, then the heavy cream, finishing with the remaining 1/3 of the flour. Stir until just combined. Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to rest 5 minutes. Transfer cake to a cooling rack to finish cooling.
  3. For the Glaze
  4. Stir together butter, sugar, and rum. Check consistency, glaze can be thinned with a bit more rum, or thickened with a bit more sugar. Pour over cooled cake. Top with toasted pecans.
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