Paula Deen's Rum Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 24
• 1 cup butter
• 1/2 cup shortening
• 3 cups sugar
• 5 large eggs
• 3 1/2 cups flour
• 1/2 teaspoon baking powder
• 1 cup whole milk
• 1/4 cup dark rum
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 cup sugar
• 1/2 cup butter
• 1/4 cup water
• 1/4 cup rum

Recipe

• 1 preheat oven to 325°f grease entire 12-cup tube pan and line bottom with parchment paper.
• 2 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.
• 3 in a medium bowl, combine flour and baking powder.
• 4 in a small bowl, combine milk, rum and vanilla.
• 5 gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
• 6 pour batter into prepared pan; sprinkle evenly with chopped pecans.
• 7 bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
• 8 pierce top of cake 8-10 times with a thin skewer. pour rum glaze over hot cake.
• 9 let cake cool in pan for 15 minutes. remove from pan, invert onto wire rack and let cool completely. serve cake pecan side up.
• 10 rum glaze:.
• 11 in a medium saucepan, combine all ingredients. bring to a boil over medium heat, stirring until sugar is dissolved.