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Paula Dean’s Butter Rum Pound Cake Recipe

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This recipe for Paula Dean’s Butter Rum Pound Cake is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 C butter
1/2 C vegetable shortening
3 C sugar
5 large eggs
3 1/2 C all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 C buttermilk (or milk)
1/4 C dark rum
1 tsp vanilla extract
1/2 C chopped pecans or walnuts (optional)

Rum Glaze:
1 C sugar
1/2 C butter
1/4 C water
1/4 C dark rum
Directions:
Directions:
Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.

Directions

Preheat oven to 325°. Grease and flour a 12 cup tube pan.

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.

In a medium bowl, combine flour, baking powder and salt.

In a small bowl, combine milk, rum and vanilla.

Gradually add flour mixture to butter mixture, alternately with milk mixgture, beginning and ending with flour mixture, beating well after each addition.

Pour batter into prepared pan; sprinkle evenly with chopped pecans.

Bake for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean.

Pierce top of cake with a thin wooden skewer. Pour Rum Glaze over hot cake. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

 

 

 

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