Glazed Spiced Rum Pound Cakes

Directions

1. Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
3. Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.