Chocolate Rum Pecan Pound Cake Recipe

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Let us celebrate holiday baking with this incredible chocolate pound cake. It’s great for holiday entertaining since it makes such a striking impression but is relatively simple.

There’s no fussy frosting or decorating required, just a simple chocolate glaze. Sprinkle with chopped pecans if desired.

Prep time:
Cook time:
Servings: 12


Cost per serving $1.27 view details


Heat oven to 325°F. Grease and flour a 12-Cup bundt pan.
Prepare Cake:
In small bowl, stir 1/3 cup cocoa and water until smooth; set aside.
In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture; beat well.
Stir together flour, remaining 1/3 cup cocoa, salt, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating until well blended. Stir in pecans and rum.
Pour batter into prepared pan. Bake 1 hour 5 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle Chocolate Glaze over cake.
Prepare Chocolate Glaze:
In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat; add chocolate chips, stirring until melted. Cool slightly.
Cook's Tip:
If you do not have buttermilk you can sour 2% milk by mixing 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
You can also substitute equal parts low-fat vanilla or cherry yogurt for the buttermilk. This is my personal favorite.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 12 servings
Calories 636  
Calories from Fat 290 46%
Total Fat 33.33g 42%
Saturated Fat 18.8g 75%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 388mg 16%
Potassium 273mg 8%
Total Carbs 80.06g 21%
Dietary Fiber 3.2g 11%
Sugars 55.5g 37%
Protein 7.94g 13%
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