Butter Rum Pecan Pound Cake

How to make Butter Rum Pecan Pound Cake

Ingredients

2 sticks salted butter soften

½ cup canola oil

3 cups of white sugar

6 eggs large eggs

3 ½ cups sifted cake flour

1 tsp baking powder

¼ tsp salt

1 tsp butter extract

1 tbsp rum extract

1 cup of half and half

(For best results all ingredients room temperature)

Instructions:

Blend sugar, butter and oil with mixer about 15-20 minutes, scraping bowl several times until sugar is dissolved and mixture is light and fluffy.

Add eggs one at a time making sure well blended, add rum and butter extract. Gradually add flour, baking powder and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, and then last cup).

Gradually add half and half about ¼ cup at a time blending well and scraping bowl about half way through.

Pour into a grease tub or Bundt baking pan. Place in a cold oven, set temperature to 300 degree, and timer for 1 hour 30 minutes. Depending on what type of oven it may take 1 hour 45 or a little longer so do check by inserting a tooth pick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on wire rack for about 20 minutes.

Gentle remove from pan and cool for additional 30 minutes.

Glaze

2-3 cups confectioners sugar

Bacardi White Rum

Sift sugar or loosen with a wire whip in a bowl.

Gradually add rum until you have a very thick glaze (sorry I don’t measure, but I start with about 2 cups of sugar).

Using a soup spoon carefully glaze from the outter edge to the center, if your glaze run down too quickly, mix in more confectioners sugar to thicken. Lightly or heavy the choice is yours.

Be creative, place Pecans halves on top before glazing or pecan pieces on top after glazing or if you’re southern both.

Note: salted butter will keep several days on counter top so you’re always ready to bake. If you forget to take eggs out put in a bowl and run warm water over to take the chill off. Swann Down cake flour is my first choice of baking flour. Half and half can be warmed in the microwave to take the chill off.

Use this receipt and change the extract favor and make wonderful lemon, vanilla, orange or whatever flavor pound cake you like. Glaze for these cakes use water or milk and same extract you flavored the cake with, 1 tsp.

Nutrition Information:

Frequently Asked Questions:

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter in this recipe. Just add a pinch of salt to the batter if you use unsalted butter to ensure the right balance of flavors.

Can I substitute the canola oil with another type of oil?

Yes, you can use other neutral-flavored oils like vegetable oil or grapeseed oil as a substitute for canola oil.

Can I adjust the amount of rum extract in the cake?

Absolutely, you can adjust the amount of rum extract to your preference. Start with the recommended amount and add more if you want a stronger rum flavor.

Can I use a different type of liquor for the glaze?

Yes, you can experiment with different types of liquor in the glaze. However, keep in mind that different liquors can have varying strengths and flavors, so adjust the amount accordingly.

How do I prevent the glaze from running off the cake too quickly?

If the glaze is running off too quickly, you can thicken it by adding more confectioners sugar. Gradually add sugar until you achieve the desired consistency for the glaze.

Can I make this cake in advance?

Yes, you can make the cake in advance and store it in an airtight container at room temperature for a couple of days.

You can also freeze the cake for longer storage; just make sure to wrap it well in plastic wrap and foil.

What can I use as an alternative to cake flour?

If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of the flour, and replacing them with 2 tablespoons of cornstarch. Sift or whisk the mixture well to combine.

Can I use a different type of extract for flavoring?

Yes, you can experiment with different extracts to customize the flavor. Vanilla extract, for instance, is a common substitute for butter extract.

Is it necessary to sift the confectioners sugar for the glaze?

Sifting the confectioners sugar helps to remove any lumps and ensures a smooth glaze. If you prefer not to sift, you can use a wire whisk to break up the lumps while mixing.

Can I add other mix-ins to the cake batter?

While this recipe focuses on the classic butter rum pecan flavor, you can get creative and add other mix-ins like chocolate chips, dried fruit, or even additional nuts if you desire.

Just keep in mind that too many mix-ins might affect the cake’s texture and baking time.