Roxy
New member
Rum Pound Cake:
Makes 1-(12-inch) cake
1 cup butter
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup dark rum
1 teaspoon vanilla
1/2 cup chopped pecans
Rum Glaze (recipe follows)
Preheat oven to 325°. Grease and flour a 12-cup tube pan.
In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt.
In a small bowl, combine milk, rum, and vanilla.
Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into prepared pan; sprinkle evenly with chopped pecans. Bake for 1 hour and 10 to 15 minutes, or until a wooden pick inserted in center comes out clean. Pierce top of cake 8 to 10 times with a thin wooden skewer. Pour Rum Glaze over hot cake. Let cake cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. Serve cake pecan side up.
Rum Glaze:
Makes about 3 cups
2 cups sugar
1 cup butter
1/2 cup water
1/2 cup dark rum
In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Makes 1-(12-inch) cake
1 cup butter
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup dark rum
1 teaspoon vanilla
1/2 cup chopped pecans
Rum Glaze (recipe follows)
Preheat oven to 325°. Grease and flour a 12-cup tube pan.
In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt.
In a small bowl, combine milk, rum, and vanilla.
Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into prepared pan; sprinkle evenly with chopped pecans. Bake for 1 hour and 10 to 15 minutes, or until a wooden pick inserted in center comes out clean. Pierce top of cake 8 to 10 times with a thin wooden skewer. Pour Rum Glaze over hot cake. Let cake cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. Serve cake pecan side up.
Rum Glaze:
Makes about 3 cups
2 cups sugar
1 cup butter
1/2 cup water
1/2 cup dark rum
In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.