If you’re a fan of delectable desserts with a hint of indulgence, you’ve come to the right place. In this article, we’ll dive into the world of the Butter Rum Pecan Pound Cake. This delightful treat combines the rich flavors of butter, rum, and pecans into a moist and flavorful pound cake. Whether you’re an experienced baker or a novice in the kitchen, you’ll find joy in baking and savoring this delectable dessert. Let’s explore the ingredients and step-by-step instructions to create this mouthwatering masterpiece.

Ingredients:

Here’s a comprehensive list of ingredients you’ll need to prepare the Butter Rum Pecan Pound Cake. Remember to have all the ingredients at room temperature for the best results:

Instructions:

1. 1. Begin by preheating your oven to 300 degrees Fahrenheit.
   2. In a mixing bowl, blend the softened salted butter, canola oil, and white sugar using an electric mixer. Mix for about 15-20 minutes, scraping the bowl several times, until the sugar is completely dissolved, and the mixture becomes light and fluffy.

1. Add the large eggs one at a time, ensuring that they are well blended into the mixture. Then, add the rum and butter extracts.
2. Gradually add the sifted cake flour, baking powder, and salt. To do this, add about a cup and a half of flour, mix well, then add another cup, mix well, and finally, add the last cup.
3. Slowly pour in the half and half, about ¼ cup at a time, blending well and scraping the bowl about halfway through.
4. Grease a tube or Bundt baking pan, and pour the cake batter into it.
5. Place the pan in the preheated oven and set the timer for 1 hour and 30 minutes. Depending on your oven, it may take up to 1 hour and 45 minutes or slightly longer. To check if the cake is done, insert a toothpick (or a shish kabob straw) into the center. If it comes out clean, the cake is ready.
6. Remove the cake from the oven and let it cool on a wire rack for about 20 minutes.
7. Gently remove the cake from the pan and let it cool for an additional 30 minutes.

How to make Glaze Instructions:

Now, let’s prepare the glaze for your Butter Rum Pecan Pound Cake. You’ll need:

• 2-3 cups of confectioners sugar
• Bacardi White Rum

Here’s how to make the glaze:

1. Sift the confectioners sugar or loosen it with a wire whip in a bowl.
2. Gradually add Bacardi White Rum until you achieve a very thick glaze. Start with about 2 cups of sugar and adjust the amount of rum to reach your desired consistency.
3. Using a soup spoon, carefully glaze the cake from the outer edge to the center. If your glaze runs down too quickly, mix in more confectioners sugar to thicken it. You have the choice of a light or heavy glaze, so get creative with your application.
4. For an extra touch of Southern charm, consider placing pecan halves on top of the cake before glazing or adding pecan pieces after glazing.