Butter Pecan Pound Rum Cake
*Ingredients
°2 sticks softened salted butter
°Half a cup of canola oil
°3 cups white sugar
°6 eggs large eggs
°3 cups sifted cake flour
°1 teaspoon baking powder
°Half a teaspoon of salt
°1 teaspoon butter extract
°1 tablespoon rum extract
°1 cup half and half
°(For best results, all ingredients are at room temperature)
Mix sugar, butter and oil with a mixer for 15-20 minutes, scraping the bowl several times until the sugar has dissolved and the mixture is light and fluffy.
Add eggs one at a time making sure to mix well, add the rum extract and butter. Gradually add the flour, baking powder and salt (I start with one and a half cups of flour, mix well, then another cup, mix well, then the last cup).
Gradually add 1/2 and 1/2 cup at a time, mixing well and scraping the bowl about halfway through.
Pour into a greased bowl or baking tray. Put in a cold oven, set the temperature to 300 degrees, the time is 1 hour 30 minutes. Depending on the type of oven it may take 1hr 45 or a little more so check this by inserting a tooth piece, (I use shish kebob straws because they are longer), if they are clean when removed, remove from oven and cool on a wire rack for 20 minutes .
Gently remove from skillet and cool for an additional 30 minutes.
Glaze
2-3 cups sweet sugar
Bacardi white rum
Sift or dilute the sugar with a wire whisk into a bowl. Gradually add the rum until you have a very thick coating (sorry I don't measure, but I'm starting with about 2 cups of sugar). Using a soup spoon, glaze carefully from the outer edge to the center, if the glaze is flowing too quickly, mix in more confectioners' sugar to thicken. Light or heavy the choice is yours.
Get creative, put pecan halves on top before glazing or chop pecans on top after glazing or if you're in the South.
Note: Salted butter will keep for several days on the counter so you are always ready to bake. If you forget to take out the eggs, put them in a bowl and run warm water to get rid of the cold. Swann Down cake flour is my first choice of bread flour. Half and half can be warmed in the microwave to remove the cold.
Use this receipt and change the extraction favor and make lemon, vanilla, orange or any flavor cake you like. The glazes for these cakes use water or milk and the same extract that I flavored the cake with, 1 tsp.
Enjoy !
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