Butter Rum Pecan Pound Cake


 The Butter rum pecan pound cake is a delicious dessert that can be served at any time of the year. It is a great way to celebrate the holidays and it is also perfect for any occasion.

The recipe for this cake is very simple, yet it tastes amazing. It only requires a few ingredients that are easy to find in any grocery store or bakery. The most important ingredient in this recipe is the butter rum sauce which gives the cake its flavor.


Butter Rum Pecan Pound Cake is a delicious dessert that can be served at any time of the year.

It is a moist cake that has layers of buttery goodness and crunchy pecans. The recipe for this cake includes buttermilk, eggs, butter, sugar, flour and baking powder. It also includes rum extract and vanilla extract that gives it a very distinct flavor. This recipe is very easy to follow and the cake will be ready in less than an hour.


This cake can be served with whipped cream or ice cream on top to make it even more decadent. It would also taste great with some hot chocolate or coffee on the side.


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


Directions:

(For best results all ingredients room temperature)

Blend sugar, butter, and oil with mixer about 15-20 minutes scraping bowl several times until sugar is dissolved and the 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 the last cup).


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


Pour into a greased tube or Bundt baking pan. Place in a cold oven, set temperature to 300 degrees, 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 toothpick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on a wire rack for about 20 minutes.


Gentle remove from pan and cool for an 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 outer edge to the center, if your glaze runs 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 the countertop so you’re always ready to bake. If you forget to take eggs output 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 uses water or milk and same extract you flavored the cake with, 1 tsp.


Enjoy

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