Spiced Pound Cake with Orange Rum Sauce

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

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

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.

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.

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.