2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 sticks softened unsalted butter
1 cup packed brown sugar
1 cup white sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 1/2 cups chopped pecans
1/2 cup water
1/2 cup sugar
1/2 cup rum
Toasted pecan halves
Heat oven to 350 degrees. Butter 2 (9x2-inch) round cake pans which hae been lined with buttered parchment paper or a 10-inch Bundt pan
coated well with cooking spray.
In a medium bowl, whisk together flour, baking powder salt, cinnamon, ginger, nutmeg and cloves, and set aside. In a separate large bowl,
using an electric mixer, beat butter, brown sugar and 1 cup white sugar until fluffy. Add eggs, one at a time, beating until well incorporated.
Continue until all eggs are added. Blend in vanilla.
Slowly blend in dry ingredients in three equal additions alternately with milk, beginning and ending with the dry ingredients. Stir in the
chopped pecans. Divide batter equally between 2 pans. Place cakes in center of oven and bake 30–35 minutes (45-60 minutes for a Bundt)
or until tester inserted into center of cakes comes out clean. Cool cakes in pans for 10 minutes (20 minutes for a Bundt). Turn cakes out onto
rack and peel off parchment paper. Cool completely.
To make the rum syrup: In a small saucepan, combine water, 1/4 cup sugar and rum. Bring to a rolling boil, reduce to simmer and cook until
sugar is dissolved completely and syrup coats the back of a spoon. Syrup should be reduced by 1/4. Cool slightly. Using a toothpick or
skewer, poke holes in the top of the cakes and brush with all of the syrup.
Wait a few hours and then cut into serving pieces or, using a 2-inch pastry cutter, cut into circles, or frost whole cakes with your favorite icing
to create a layer cake. Top with toasted pecan halves, if desired.