Butter Rum Pecan Pound 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

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 1/2 cups at a time, mixing well and scraping bowl about halfway through.

Pour into a greased bowl or baking tray. Put in a cold oven, set the temperature to 300 degrees, time for 1 hour 30 minutes. Depend on type oven, it could take an h 45  (I use shish kebob straws because they are longer), if 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.


2-3 cups confectioners' 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.

Enjoy !