non-stick cooking spray 2 cups coarsely chopped pecans (divided) 2 cups packed dark brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup cold butter, cut in 1/2-inch pieces 3 eggs 3 cups all-purpose flour 2/3 cup milk 1/3 cup dark rum ***RUM GLAZE*** 1/2 cup butter 1 cup sugar 1/2 cup dark rum
Heat oven to 350 degrees F. Coat a large (12-cup) Bundt pan or 10-inch tube pan with vegetable oil. Sprinkle about 1/2 cup of the chopped nuts into the bottom.
Combine brown sugar, baking powder and salt in large bowl of an electric mixer. On low speed, add butter a slice or two at a time, then increase speed to medium-high and beat until thoroughly blended, about 3 minutes.
Beat in eggs one at a time. Add the flour alternately with the milk. Beat in the rum. Fold in the remaining pecans.
Transfer to prepared pan, and bake 55 minutes to 1 hour; the top of the cake should spring back when lightly pressed.
Meanwhile, make the glaze: Melt the butter with the sugar in a heavy 1-quart saucepan over medium-high heat. Add 1/4 cup water and bring to a boil, watching carefully to avoid boil-over.
Reduce to a simmer and cook about 5 minutes, until sugar is completely dissolved and mixture is thick. Remove from heat and add the rum.
When cake tests done, cool 10 minutes in pan, then pierce all over with a very thin skewer. With cake still in pan, spoon some of the glaze over the cake and allow to soak in for 5 minutes.
Invert cake onto a wire rack. Spoon remaining glaze on top and sides of cake, allowing the syrup to soak in before adding more.
Cake is best when allowed to cure at least a few hours, preferably for 24.
I made this without the pecans because I didn't have any one hand, even though it is traditional for rum cakes. It produced a dense, extremely moist cake with a ton of rum flavor. My only issue with the recipe is that the glaze instructions are a little wonky. It doesn't tell you that you need 1/4 c water in the ingredients and it should probably be added with the sugar and butter rather than later.