Prepare Time:
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Ingredients:
- 2 sticks salted butter, softened
- ½ cup canola oil
- 3 cups of white sugar
- 6 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:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Gradually add canola oil, then add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together cake flour, baking powder, and salt.
- Alternately add the sifted dry ingredients and the half and half to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the butter extract and rum extract, ensuring they are evenly distributed in the batter.
- Gently fold in chopped pecans until evenly distributed in the batter.
- Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for approximately 1 hour and 15 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Nutrition Information:
Note: Nutrition values are approximate and per serving.
- Calories: 380
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 125mg
- Sodium: 190mg
- Carbohydrates: 42g
- Sugar: 28g
- Protein: 5g
Butter Rum Pecan Pound Cake is more than a dessert; it’s a celebration of flavors and a symbol of culinary mastery. With the warmth of rum, the richness of butter, and the crunch of pecans, each slice is a journey into a world where simple ingredients create extraordinary delights.
