Monday, January 23, 2012


rum sour cream pecan poundcake

Pound cake is quintessentially Southern.  It is a versatile cake that lends itself to many interpretations and uses.  When made properly, pound cake is light and airy and a delight to eat.  I’ve made this Southern Living recipe twice:  once with white sugar and once with a combo of white and brown sugar.  Both versions were good, but the one with brown sugar had a caramel undertone that I particularly liked.  SL’s recipe is a plain pound cake.  The pecans and rum flavoring are mine. 

Orange-Glazed Pecan Sour Cream Pound Cake with Chocolate Ganache and Elvis Presley’s Favorite Pound Cake are two pound cakes that I rate slightly higher.

Sour Cream-Rum-Pecan Pound Cake with Chocolate Ganache
Adapted from Southern Living Magazine
Rating:  9 out of 10


1 cup broken pecans
8 oz. sour cream, regular or light
1/2 tsp. baking soda
2-1/2 cups sugar
1 cup (8 oz.) unsalted butter, soft
6 large eggs, room temperature
3 cups unbleached all-purpose flour
1/4 tsp. Morton kosher salt or table salt
1 tsp. vanilla (I used my homemade vanilla extract.)
1 Tbsp. rum + 1/4 cup rum for brushing on cake

Grease and flour a tube pan or bundt pan.  Sprinkle pecans evenly over bottom. 
Scream pecan poundcake (7)

Stir baking soda into sour cream; set aside.  In bowl of stand mixer, beat sugar and butter at low speed 6 minutes.  Beat at medium speed till light and fluffy, about 4 additional minutes.  Add eggs, one at a time, on low speed.  Sift together flour and salt; add alternately with sour cream, on low speed, beginning and ending with flour.  Stir in vanilla and 1 Tbsp. rum.  Spoon batter carefully over pecans. 
Scream pecan poundcake 
Run a knife through the batter to dissolve air bubbles, and rap bottom of pan on counter twice.  Place pan in cold oven.  Bake at 325F for 1 hour, 30 minutes, or till a wooden pick inserted in center returns with just a few crumbs.  Cool 10 minutes in pan, then turn cake out onto wire rack to finish cooling. 
Scream pecan poundcake (5) 
Brush warm cake, top and sides, with remaining 1/4 cup rum. 
Scream pecan poundcake (6) 
Drizzle or cover with chocolate ganache.  The ganache below is made with a Chocolove Orange Peel in Dark Chocolate bar.  The chunks in the ganache are bits of orange peel.
Scream pecan poundcake (4)
To make ganache, heat 1/4 cup heavy cream over medium heat till steaming.  Off heat and add 1 cup chopped  bittersweet chocolate.  Stir till smooth and use immediately.


Katy ~ said...

All I can say is WOW!

teresa said...

what a fabulous treat, it looks delicious!

Rita said...

You have the talent to bring this pound cake to a brand new level; looks wonderful!

SavoringTime in the Kitchen said...

What a delicious combination of ingredients!