Ingredients
1½cupsunsalted butter,softened
2cupssugar
1cupbrown sugar,packed
5large eggs,room temperature
½cupsour cream
¼cupwhole milk,room temperature
2tspvanilla extract
3tbspdark rum
3cupsflour
1tspbaking soda
1tspbaking powder
½tspsalt
1cuppecans,chopped
½cupunsalted butter
¼cupwater
½cupbrown sugar,packed
½cupgranulated sugar
½cupdark rum
Preparation
Preheat the oven to 350 degrees F. Spray a 10-cup bundt pan with baking spray.
To the stand mixer, add the butter and sugar, and on high speed, cream for 1 to 2 minutes until light and fluffy.
Add in the brown sugar and beat for another 30 seconds. Add in the eggs, one at a time, until well combined.
Lower the speed to medium, then add in the sour cream, milk, vanilla and rum, until well combined.
Sift together the flour, baking soda, baking powder, and salt in a bowl, then add it in small batches to the mixer on low speed until just combined.
Fold in the pecans with a spatula. Pour the batter into the bundt pan.
Bake for 60 to 70 minutes or until a toothpick comes out clean.
Add the unsalted butter, water, brown sugar, granulated sugar, and dark rum to a medium sauce pan, then stir well.
Bring to a boil and cook for 5 minutes, then let cool.
Let the cake cool for 15 minutes, then poke holes into the bottom of the cake with a fork.
Pour in the glaze ⅓ at a time waiting for it to soak all the way in before pouring the next part in.
Let sit for 10 minutes in the pan, then invert the cake onto serving plate.
Serve, and enjoy!
