Butter Rum Pecan Pound Cake

Butter Rum Pecan Pound Cake is a rich, dense, and indulgent dessert that celebrates the classic pound cake texture everyone loves. With a generous amount of butter, a touch of oil for moisture, and a high egg content, this cake bakes up tender yet sturdy, with a fine crumb and a golden exterior. It’s the kind of cake that feels timeless—perfect for slicing, sharing, and savoring slowly.

This pound cake relies on proper mixing and patience to achieve its signature texture. Creaming the butter and sugar thoroughly builds structure, while alternating dry ingredients carefully ensures a smooth batter without overworking the flour. The result is a cake that’s moist, flavorful, and ideal for serving plain or dressed up for special occasions.

Ingredients

• 2 sticks salted butter, softened – Softened butter creams more easily, creating a light, even batter.
• ½ cup canola oil – Adds moisture and helps keep the cake tender for days.
• 3 cups white sugar – Sweetens the cake and contributes to its classic pound cake structure.
• 6 large eggs – Provide richness, stability, and that signature dense crumb.
• 3½ cups sifted cake flour – Cake flour keeps the texture soft and fine.
• 1 tsp baking powder – Gives just enough lift without losing density.
• ¼ tsp salt – Balances sweetness and enhances flavor.

Instructions