Pecan Cake with Rum Frosting

Pecan Cake with Rum Frosting
Photo by Miha Matei

Ingredients

  • ¾ cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
  • ¾ cup buttermilk
  • 1 ¼ cups pecans
  • 3 large eggs
  • 2 cups confectioners' sugar
  • ½ cup granulated sugar
  • 2 tablespoons heavy cream
  • + 21 more ingredients
    • 2 cups confectioners' sugar
    • 1 teaspoon baking powder
    • 1 ¼ cups pecans
    • 1 ½ cups all-purpose flour
    • ½ cup light brown sugar
    • ¾ cup buttermilk
    • 1 teaspoon dark rum
    • 1 teaspoon baking powder
    • ½ cup light brown sugar
    • 1 ½ cups all-purpose flour
    • ½ teaspoon kosher salt
    • ¾ cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
    • 2 tablespoons heavy cream
    • ½ teaspoon baking soda
    • ½ teaspoon baking soda
    • ½ cup granulated sugar
    • 3 large eggs
    • 1 teaspoon dark rum
    • 1 ½ teaspoons pure vanilla extract
    • 1 ½ teaspoons pure vanilla extract
    • ½ teaspoon kosher salt

Heat oven to 350° F. Butter an 8-inch square baking pan. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until ligh...

View full recipe at My Recipes

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