Butter Rum Pecan Pound Cake

Instructions

Prepare the pan and oven

Preheat your oven to 325°F (165°C). Grease and flour a large bundt pan or two loaf pans thoroughly, making sure to coat all crevices. This step is important for clean release, as pound cakes are rich and prone to sticking.

Cream the butter, oil, and sugar

In a large mixing bowl, beat the softened butter until smooth and creamy. Add the canola oil and continue mixing until fully incorporated. Gradually add the sugar, beating on medium speed for several minutes until the mixture becomes pale, fluffy, and noticeably lighter in texture. Proper creaming is key to achieving a tender crumb.

Add the eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything blends evenly. The batter should look smooth and glossy once all the eggs are incorporated.

Incorporate the dry ingredients

In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Avoid overmixing, as this can make the cake dense and tough.

Bake the cake