Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped pecans

  2. 1 1/2 cups butter, softened

  3. 1 1/2 cups packed brown sugar

  4. 1 cup sugar

  5. 3 eggs

  6. 2 teaspoons vanilla extract

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon ground allspice

  9. 1/2 teaspoon ground cloves

  10. 1/4 teaspoon ground ginger

  11. 3 1/2 cups cake flour

  12. 1/4 teaspoon baking soda

  13. 1 teaspoon salt

  14. 1 cup buttermilk

  15. 1/2 cup sugar

  16. 2 tablespoons cornstarch Pinch salt

  17. 1 medium orange, juiced and strained, combined with water to yield

  18. 1 cup 1/2 teaspoon orange zest

  19. 1/4 cup rum

  20. 3/4 cup clear corn syrup

  21. 3 ounces semisweet chocolate, chopped

  22. 1 tablespoon butter

  23. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.

  2. Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.

  3. In the bowl of a mixer , cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs , 1 at a time, beating well after each addition. Add vanilla, cinnamon , allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.

  4. Make the Orange Rum Glaze: Stir together the sugar, cornstarch , and salt in small saucepan . Add juice and water mixture, zest , and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla ; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.

  5. Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.


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