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Print this Recipe    Rum Pound

Rum Pecan Pound Cake
Makes 10 to 12 servings

2 tablespoons coarse chopped pecans
1 cup butter, softened
3 cups sugar
6 eggs
3 cups flour
1 cup heavy cream
2 teaspoons rum extract

1 cup heavy cream, chilled
1/2 cup powdered sugar
1/4 cup dark rum

Butter and flour a 9-inch tube pan. Sprinkle pecans on bottom.

Cream butter and sugar in bowl. Add eggs, one at a time, beating
well after each addition. add flour, 1 cup at a time, mixing just
to blend. Stir in cream and extract.

Pour batter into prepared pan. Bake at 300F for 90 minutes or
until cake tests done. Cool on rack 10 minutes. Remove from pan.

Combine cream, powdered sugar and rum and whip until soft peaks
form.

To serve, cut cake into wedges and spoon rum cream over cake.

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