Butter Rum Pecan Pound Cake

2-3 cups confectioners sugar
Bacardi White Rum
Sift sugar or loosen with a wire whip in a bowl. Gradually add rum until you have a very thick glaze (sorry I don’t measure, but I start with about 2 cups of sugar). Using a soup spoon carefully glaze from the outter edge to the center, if your glaze run down too quickly, mix in more confectioners sugar to thicken. Lightly or heavy the choice is yours.

Be creative, place Pecans halves on top before glazing or pecan pieces on top after glazing or if you’re southern both.

Note: salted butter will keep several days on counter top so you’re always ready to bake. If you forget to take eggs out put in a bowl and run warm water over to take the chill off. Swann Down cake flour is my first choice of baking flour. Half and half can be warmed in the microwave to take the chill off.

Use this receipt and change the extract favor and make wonderful lemon, vanilla, orange or whatever flavor pound cake you like. Glaze for these cakes use water or milk and same extract you flavored the cake with, 1 tsp.