Ingredients
2 sticks salted butter soften
½ cup canola oil
3 cups of white sugar
6 eggs large eggs
3 ½ cups sifted cake flour
1 tsp baking powder
¼ tsp salt
1 tsp butter extract
1 tbsp rum extract
1 cup of half and half
(For best results all ingredients at room temperature)
Blend sugar, butter, and oil with a mixer for about 15-20 minutes scraping the bowl several times until the sugar is dissolved and the mixture is light and fluffy.
Add eggs one at a time making sure well blended, add rum and butter extract. Gradually add flour, baking powder, and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, and then the last cup).
Gradually add half and half about ¼ cup at a time blending well and scraping the bowl about halfway through.
Pour into a greased tub or Bundt baking pan. Place in a cold oven, set temperature to 300 degrees, and timer for 1 hour 30 minutes. Depending on what type of oven it may take 1 hour 45 or a little longer so do check by inserting a toothpick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on a wire rack for about 20 minutes.
Gentle remove from the pan and cool for additional 30 minutes.
Glaze
2-3 cups confectioners sugar
Bacardi White Rum
Sift sugar or loosen with a wire whip in a bowl. Gradually add rum until you have a very thick glaze (sorry I don’t measure, but I start with about 2 cups of sugar). Using a soup spoon carefully glaze from the outer edge to the center, if your glaze run down too quickly, mix in more confectioners sugar to thicken. Lightly or heavy the choice is yours.
Be creative, place Pecans halves on top before glazing or pecan pieces on top after glazing, or if you’re southern both.
Note: salted butter will keep several days on the countertop so you’re always ready to bake. If you forget to take eggs output them in a bowl and run warm water over them to take the chill off. Swann Down cake flour is my first choice of baking flour. Half and half can be warmed in the microwave to take the chill off.
Use this receipt and change the extract favor and make wonderful lemon, vanilla, orange or whatever flavor pound cake you like. Glaze for these cakes uses water or milk and the same extract you flavored the cake with, 1 tsp.
