| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 20 servings |
Ingredients
- Shortening, for greasing pan
- Flour, for pan
- 1/2 cup chopped pecans
- 1 1/2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 1/2 cups cake flour
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1 medium orange, juiced and strained, combined with water to yield 1 cup
- 1/2 teaspoon orange zest
- 1/4 cup rum
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 3/4 cup clear corn syrup
- 3 ounces semisweet chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- 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.
Reviews
I do not cook alot , but w/ Sandra’s show teaching me step by step and quick and easy meals I am learning how to cook very fast. Thank you.
The texture wasn’t like your normal pound cake, it had good flavor, the orange sauce on top was tangy – a change from a normal spice cake. I didn’t do the chocolate sauce, and it was still good.
this was interesting, it did make more then needed. Was skeptical about this recipe when I first saw it but it was very good and everybody liked it! I will be making this agian
Great recipe…quick and tasty, with or without the orange rum sauce. Even easy enough for your kids to help you make it!
Makes a lot, would be a great cake in fall or cooler weather.
Although I made this dessert during Springtime, I feel that it would be perfect for holidays such as Thanksgiving or Christmas. Easy preparation for a great dessert.