Butter Cream Pecan Pound Cake

Tea time desserts are my favorite especially if they have pecans in them.

The buttercream pound cake has gotten a lot of attention online due to its delicious taste and rum-glazed topping.

I had to try it, and when I did, it was just divine.

It is something you have to try once if you are a pecan lover.

The glaze is to die for, and the kids are going to love it.

What to serve with pecan pound cake?

You can serve it with some whipped toppings.

It is always a great idea to pair up your cake with delicious treats like ice-creams, nuts, and a nice cup of coffee.

For having the perfect tea time, you should have this cake with some homemade biscuits.

Everyone will love it and will surely ask you about the recipe.

Substitutes for buttercream pecan round cake:

If you don’t have any buttermilk, then you can make it at home yourself.

It is easy and would taste the same.

You can even use the same recipe for other nuts if you don’t like pecans.

How to store buttercream pecan round cake?

If you have any leftovers, then you can store them in an airtight container.

It is perfect to keep for 4-5 days in the fridge, and hardly comes a time when you have to freeze it.

But if it does, then keep it packed in aluminum foil or saran wrap and store it in an airtight container.

It will be safe to use for a maximum of 3 months.

Ingredients

Buttermilk 1 cup
Brown sugar 3 cups
Eggs 6
Butter 2 cups at room temperature
All-purpose flour 3 cups
Baking powder 2 tsp
Ground cinnamon 2 tsp
Vanilla essence 2 tbsp
Pecans 2 cups chopped
Baking soda ¼ tsp
Allspice half tsp
Nonstick cooking spray

For the preparation of the glaze:

Rum 1 tbsp
Butter ¼ cup
Granulated sugar ¼ cup
Heavy whipped cream ¼ cup
Brown sugar light ¼ cup
Powdered sugar 1 cup
Chopped pecans for garnishing Optional