Heavenly Butter Rum Pecan Pound Cake: A Perfect Dessert Delight

Welcome to our kitchen, where we’re whipping up a delightful treat that’s sure to satisfy even the most discerning sweet tooth. Today, we’re sharing our beloved recipe for Butter Rum Pecan Pound Cake. This decadent dessert is a symphony of flavors, combining rich butter, fragrant rum, crunchy pecans, and a touch of sweetness. Whether you’re celebrating a special occasion or simply craving a slice of indulgence, this pound cake is sure to impress. So let’s dive in and discover how to create this heavenly delight!

Pound cake has long been a beloved dessert in many households, thanks to its rich, buttery flavor and dense, moist texture. Our Butter Rum Pecan Pound Cake takes this classic treat to the next level with the addition of rum extract and crunchy pecans, adding a delightful depth of flavor and texture. Whether you’re serving it as a dessert for a holiday gathering or enjoying it with your morning coffee, this pound cake is sure to become a new family favorite.

Ingredients

• 2 sticks salted butter, softened
• 1/2 cup canola oil
• 3 cups of white sugar
• 6 large eggs
• 3 1/2 cups sifted cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp butter extract
• 1 tbsp rum extract
• 1 cup of half and half
• 1 cup chopped pecans (optional, for garnish)

Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
2. In a large mixing bowl, cream together the softened butter, canola oil, and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the cake flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the half and half, and mixing until just combined.
6. Stir in the butter extract and rum extract until evenly incorporated.

Step 2: Bake the Cake

1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
2. If desired, sprinkle the chopped pecans over the top of the batter for added texture and flavor.
3. Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 3: Serve and Enjoy

1. Once the cake has cooled completely, slice it into thick slices and serve.
2. For an extra indulgent treat, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
3. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Cook Notes and Variations

• Add Pecans: For an extra crunch and nutty flavor, add 1 cup of chopped pecans to the batter before baking.
• Glaze It: Drizzle the cooled cake with a simple glaze made from powdered sugar, milk, and rum extract for added sweetness and flavor.
• Experiment with Flavors: Feel free to experiment with different extracts to customize the flavor of your pound cake. Almond extract or coconut extract would both be delicious alternatives to the butter and rum extracts.

Frequently Asked Questions (FAQs)

Q: Can I use margarine instead of butter in this recipe? A: While you can technically substitute margarine for butter, it will alter the flavor and texture of the pound cake. We recommend using real butter for the best results.

Q: Can I use all-purpose flour instead of cake flour? A: Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender texture. If you don’t have cake flour on hand, you can make a substitute by removing 2 tablespoons of flour from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for longer storage and thaw it in the refrigerator before serving.

Keto and Low-Carb Version

For those following a keto or low-carb diet, here’s a modified version of this recipe:

• Replace Sugar: Substitute erythritol or monk fruit sweetener for the white sugar to reduce the carb content.
• Use Almond Flour: Replace the cake flour with almond flour or a combination of almond flour and coconut flour for a low-carb alternative.
• Adjust Extracts: Be mindful of the extracts you use, as some may contain added sugars. Look for extracts that are labeled sugar-free or use natural flavorings instead.

In conclusion, our Butter Rum Pecan Pound Cake is a delightful dessert that’s perfect for any occasion. With its rich, buttery flavor, subtle hints of rum, and crunchy pecans, it’s sure to become a new family favorite. Whether you’re celebrating a special event or simply treating yourself to a sweet indulgence, this pound cake is a delicious choice. So gather your ingredients and get ready to enjoy a slice of heaven!