Browned Butter Rum Cake with Rum Icing and Pecans

Adapted from http://tutti-dolci.com/2012/02/browned-butter-bundt-cake-with-kahlua-glaze/

Batter
½ cup unsalted butter
3 cups flour
2 teaspoon baking soda
1 teaspoon baking powder
¼  teaspoon salt
1  teaspoon cinnamon
1  cup sugar
¼ cup rum
2 tsp vanilla extract
4 large eggs
¾ cup low-fat buttermilk
½ cup sour cream

Rum Glaze
Powdered sugar
Rum
Milk

Toasted pecans

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until slightly solid.

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray and flour. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Beat solidified brown butter and sugar in a large mixer bowl at medium speed until well blended; beat in rum and vanilla. Add eggs one at a time, beating well after each. Combine buttermilk and sour cream in a small bowl. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add buttermilk mixture, then finish with remaining flour mixture.

Pour batter in prepared pan and smooth top. Bake 33 to 35 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

To make glaze, sift powdered sugar into a small bowl. Whisk in rum  and milk (1-2 tablespoons, depending on preferred consistency) until smooth. Set rack with cake over a piece of wax paper and drizzle with glaze. Let glaze set before serving. Store leftovers in an airtight container at room temperature up to 3 days.