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Butter Rum Pecan Pound Cake


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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

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(For best results all ingredients room temperature)
Blend sugar, butter and oil with mixer about 15-20 minutes, scraping bowl several times until sugar is dissolved and 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 last cup).
Gradually add half and half about ¼ cup at a time blending well and scraping bowl about half way through.

Pour into a grease tub or Bundt baking pan. Place in a cold oven, set temperature to 300 degree, 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 tooth pick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on wire rack for about 20 minutes.

Gentle remove from pan and cool for additional 30 minutes.


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