Substances:
- 1 cup butter
- 1/2 cup shortening
- 3 cups sugar
- 5 clear eggs
- 3 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 cup complete milk
- 1/4 cup gloomy rum (you might perchance well presumably substitute this with milk+ additional vanilla if no longer utilizing rum)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (elective, nonetheless if no longer icing this cake, the pecans form of crystalize with the glaze, luscious!)
- Rum glaze
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1/4 cup rum (or you might perchance well presumably utilize moderately additional water and a few vanilla)
Instructions:
- Preheat oven to 325°F Grease 29×13″pans(or complete 12-cup tube pan) .
- In a clear bowl, beat butter and shortening at medium-excessive tempo with an electrical mixer till creamy. Continuously add sugar, beating till fluffy. Add eggs, one after the other, beating properly after every addition.
- In a medium bowl, mix flour and baking powder.
- In a minute bowl, mix milk, rum and vanilla.
- Continuously add flour combination to butter combination, alternately with milk combination, starting up and ending with flour combination, beating properly after every addition.
- Pour batter into ready pan; sprinkle evenly with chopped pecans.
- Bake 30-40 minutes (1 hour and 10-Quarter-hour if in tube pan) or till toothpick inserted into heart comes properly-organized.
- Pierce high of muffins 10-15 times with a thin skewer. Pour Rum Glaze over scorching cake.
- Let cake frigid in pan for Quarter-hour. Grasp away from pan, invert onto wire rack and let frigid entirely. Attend cake pecan side up.
- In a medium saucepan, mix all components. Elevate to a boil over medium warmth, stirring till sugar is dissolved