I love a good spice cake any time of the year, but they’re so much better during the fall. Autumn spices like cinnamon, nutmeg and ginger can really cozy up a recipe, especially cake. Can you imagine sitting around the fire place with friends and family, enjoying a slice of this Pecan Spice Cake with Caramel-Rum Sauce on a cool fall evening? I’ll take that any day of the year!
This cake is perfect for a crowd, especially after a filling Thanksgiving meal. I love layer cakes, but something a little more simple like this might be the way to go after eating all that turkey, stuffing, and various casseroles. The cake itself is flavored with cinnamon, ginger, and allspice, plus plenty of toasted, chopped pecans. The brown sugar adds sweetness and the buttermilk keeps the cake nice and moist.
When you choose to go with a simpler cake, you can have more fun with the toppings. This cake is drizzled with a Caramel-Rum Glaze, which pairs wonderfully with the flavors of the spices and pecans. You can substitute cream for rum if you’d like, but there’s only one tablespoon of rum in the whole recipe. So personally, I think you should definitely stick with rum. This glaze is flavored with brown sugar as well, and it all gets stirred and melted together in a saucepan on the stove. Serve this cake while the glaze is still a little warm!