½cuprum or spiced rumalcohol free use 1-2 tsp rum flavoring
½cupmilkif alcohol free add an additional 1/2 cup
Butter Rum Icing
2tbsprum or spiced rum
Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt Pan. Evenly spread pecans into the bottom of the bundt pan.
Whisk the flour, baking powder, and salt together in a large bowl. With a standup mixer or handheld mixer beat the butter, brown sugar, granulated sugar, and orange zest together until cream this usually takes about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined ( the mixture will look like it has seperated but it will combine better once the flour and dry ingredients have been combined.
Put the dry ingredients into the wet ingredients and begin mixing on low speed. Slowly pour in the rum and milk (if you doing the alcohol free version add your milk and rum flavoring here). Slowly Turn the mixer up to medium speed and beat until the batter is completely combined. Batter will be quite thick.
Spoon the cake batter evenly over the pecans.
Bake for 55-70 minutes you will know it is done when a tooth pick is inserted and it comes out clean. This is quite a large cake and can take a little longer to be cooked so don't be concerned if it take longer then expected.
Allow to cool for at least 45 minutes I like to let it cool for a couple of hours before removing it from the bundt pan
Melt the butter with the rum in a small saucepan over medium heat. Stir in vanilla, salt, and confectioners sugar. Before you slice the cake pour the glaze over the top it quickly thicken and set as it cools.