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
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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.
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.
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.
Brush warm cake, top and sides, with remaining 1/4 cup rum.
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.
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.