Butter Rum Pecan Pound Cake

Butter Rum Pecan Pound Cake

You won first prize in a local cake contest in 1993.For a tastier version, you can substitute 1 cup of the flour for finely ground pecans.

*ingredients :

Servings: 12

1/4 cup chopped pecans

3 cups of cake flour

1/2 tsp. salt

1/4 tsp. baking soda

1 cup unsalted butter

3 cups of sugar

6 eggs

1 c. 1 teaspoon vanilla extract

cup sour cream

1 cup powdered sugar

3 tbsp. Orange juice

1 c. 1 tsp vanilla extract 

* Methods : 


30 minutes › Cooking: 1 hour 30 minutes › Overtime: 1 hour Cooling time › Ready in: 3 hours

Heat the oven to 300°F (150°C). Grease a 10-inch smoked tray with flour. Sprinkle chopped pecans over the bottom of the skillet. Spare. Sift the flour, salt and baking soda into a bowl. Spare.

In a large bowl, beat butter with sugar until smooth. Add the eggs, one at a time, then add the vanilla. Add flour mixture alternately with sour cream. Pour everything over the pecans in the skillet.

Bake for 75 to 90 minutes, until a toothpick inserted in the center of the cake comes out clean. Let it cool for 20 minutes in the pan before transferring it to a wire rack for complete cooling.

Prepare the glaze: In a bowl, whisk together the powdered sugar, orange juice, and vanilla; Spread this mixture on the hot cake.


Italian Lemon Pound Cake

Chicken and Broccoli Casserole