Paula Deen's Rum Pound Cake

Ingredients

• 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

Rum Glaze

• 1 cup sugar
• 1/2 cup butter
• 1/4 cup water
• 1/4 cup rum

Directions

1. 1

   Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.

2. 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. 3

   In a medium bowl, combine flour and baking powder.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.

8. 8

   Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.

9. 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. 10

    Rum Glaze:.

11. 11

    In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.