This recipe was one submitted for the cake contest by my friend Nan. She is also bringing her famous lemon cookies to the Cookie Party tomorrow, Saturday, 10AM-2PM. Yummy!!
Butter Pecan Pound Cake:
3 cups flour, sifted
1/4 teaspoon baking soda
2 sticks butter, room temperature
3 cups sugar
6 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons rum
1 cup pecans, toasted and chopped
GLAZE:
1 1/2 sticks of butter
1 1/2 cups of sugar
1/3 cup of water
3/4 cup of rum
In a bowl measure the flour and sift it together with the baking soda. Set the bowl aside.
In the bowl of a mixer cream together the butter and the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour and sour cream, alternating between each. Add the vanilla, rum, and toasted pecans.
Bake in a greased and floured bundt pan at 325 degrees for 1 hour and 30 minutes. Remove from oven and let cool for 10 minutes.
For the glaze:
In a sauce pan mix together the butter, sugar, and water. Melt and stir, then add the rum. Let the mixture come to a light boil and continue stirring for about 5 minutes.
Poke holes in the bottom of the cake while it is still in the pan, about 1 inch apart. Loosen the cake from the side of the pan. Pour all but 3/4 cup of the glaze on the cake. Let it sit for 1 hour then turn the cake out onto a plate and drizzle with the rest on the cake.
