Pecan Butter Cake (Print Version)

# Ingredients:

01 - 1 cup soft unsalted butter.
02 - 2 cups white sugar.
03 - 4 large eggs.
04 - 1 teaspoon pure vanilla extract.
05 - 2 tablespoons dark rum (skip if you want).
06 - 3 cups plain flour.
07 - 1 tablespoon baking powder.
08 - 1/2 teaspoon salt.
09 - 1 cup full-fat milk.
10 - 1 cup toasted chopped pecans.
11 - 1 cup soft unsalted butter (for the icing).
12 - 8 ounces softened cream cheese.
13 - 4 cups icing sugar.
14 - 2 teaspoons pure vanilla extract (for the icing).
15 - Caramel drizzle (if you like).

# Instructions:

01 - Warm your oven to 350°F. Butter and flour two 9-inch round pans.
02 - Whip butter and sugar till light and fluffy. Add eggs one by one, then mix in vanilla and rum.
03 - Combine flour, baking powder, and salt. Switch between adding this mix and milk to the wet mix. Fold in pecans.
04 - Divide batter between pans. Cook for 35-40 minutes until a toothpick comes out clean. Let cool for 10 minutes before taking out.
05 - Whip butter with cream cheese until fluffy. Slowly mix in icing sugar and vanilla until smooth.
06 - Cut each cake in half to make 4 layers. Stack them with icing in between and cover the whole cake.
07 - Stick pecans around the sides and sprinkle some on top of the cake.

# Notes:

01 - Brown your pecans in a dry pan for 5-7 minutes.
02 - Make sure your icing ingredients aren't cold from the fridge.
03 - You can keep this cake in the fridge for up to 5 days.

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