Spiced Rum Bundt Cake

It’s sweet, super dampish, and spicy due to a beautiful mix of spices together with freshly grated nutmeg, cinnamon, mace, anise seed, ginger and a pinch of clove! The cake additionally incorporates a little bit of spiced rum within the batter likewise as some orange peel – adding even additional nice flavors to the present cake!

This instruction was impressed by a spiced bundt cake instruction we have a tendency to found in my mom’s previous instruction box (I don’t keep in mind her creating this, however I’m positive glad she saved this instruction as a result of it’s fantastic)! we have a tendency to updated her cake instruction quite an bit and value-added the icing and cooked pecans. It’s a delicious cake that you’re bound to love!

INGREDIENTS
For the Cake

• 2 tablespoons butter to grease the bundt pan
• 2 ½ cups flour
• ¼ teaspoon ground mace
• 1 teaspoon ground anise seed (easily ground in mortar with pestle)
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon roasted cinnamon (we used roasted Saigon cinnamon)
• ½ teaspoon ground ginger
• Pinch of ground clove
• 6 eggs separated
• 2/3 cup granulated sugar
• Zest from one navel orange
• 1 ¼ cups extra virgin olive oil
• 1 ¼ cups (honey and agave mixed or all of one or the other)
• ¼ cup spiced Rum (We used Captain Morgan)
• 1/8 teaspoon salt

For the Toasted pecans

• 6 ounces pecan halves
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• 1/8 cup granulated sugar

For the Icing

• 4 ounce cream cheese softened
• 2 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons heavy cream

Instructions
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