Butter Rum Pecan Pound Cake


°2 sticks of salted butter, soften
°½ cup canola oil
°3 cups white sugar
°6 eggs large eggs
°3 ½ cups sifted cake flour
°1 teaspoon baking powder
°¼ tsp salt
°1 teaspoon butter extract
°1 tablespoon of rum extract
°1 cup half and half
+(For best results, all ingredients at room temperature)

Mix the sugar, butter and oil with a mixer for about 15-20 minutes, scraping the bowl several times until the sugar has dissolved and the mixture is light and fluffy.
Add the eggs one by one, making sure to mix well, add the rum and the butter extract. Gradually add the flour, baking powder and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, then the last cup).
Gradually add half and half about ¼ cup at a time, mixing well and scraping bowl halfway.
Pour into a grease pan or Bundt pan. Place in a cold oven, set the temperature to 300 degrees and the timer for 1 hour 30 minutes. Depending on the type of oven this can take 1 hour 45 mins or a little longer so check by inserting a toothpick (I use shish kabob straws as they are longer) if they are clean when removed remove out of the oven and let cool on a wire rack for about 20 minutes.
Carefully remove from pan and let cool for an additional 30 minutes.
°2-3 cups icing sugar
°Bacardi white rum

Sift the sugar or loosen it with a metal whisk in a bowl. Gradually add the rum until you have a very thick glaze (sorry I don't measure, but I start with about 2 cups of sugar). Using a tablespoon, carefully frost from the outer edge to the center, if your frosting runs too quickly, stir in more icing sugar to thicken. Light or heavy, the choice is yours.
Get creative, place pecan halves on top before frosting or pecan pieces on top after frosting or if you're southern both.

Enjoy !