Food and Recipes Desserts Cakes Pecan Spice Cake with Caramel-Rum Glaze Recipe Be the first to rate & review! With only 30 minutes of hands-on time, this is the easiest holiday cake recipe that will still look beautiful on the dessert table. Substitute extra cream for rum in the sauce, if you like. For a thicker glaze, add the whole 1 1/3 cups powdered sugar, whisking constantly, as the glaze begins to cool in the pan. For a sheer, saucy glaze, use less powdered sugar. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas Hands On Time: 30 mins Total Time: 3 hrs Yield: 12 servings Ingredients CAKE 2 cups butter, softened 3 cups firmly packed light brown sugar 6 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon baking soda 1 cup buttermilk 2 cups toasted chopped pecans 1 tablespoon vanilla extract Shortening GLAZE 1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar 1/4 cup butter 1/4 cup heavy cream 1 tablespoon rum 1/2 to 1 1/3 cups powdered sugar Directions Prepare Cake: Preheat oven to 325°. Beat 2 cups butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 3 cups brown sugar, beating until light and fluffy. Add eggs, 1 at a time; beat until blended after each addition. Stir together flour and next 5 ingredients. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in pecans and vanilla. Spoon batter into a greased (with shortening) and floured 15-cup Bundt pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely. Prepare Glaze: Bring 1/4 cup brown sugar and next 3 ingredients to a boil in a small saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in rum. Add 1/3 cup powdered sugar; whisk until smooth. Gradually add more powdered sugar, whisking constantly, until desired thickness is reached. Drizzle glaze over cake. Rate it Print