Instructions:
- With a mixer, blend sugar, butter, and oil for about 15-20 minutes, scraping the bowl several times until the sugar is dissolved and the mixture is light and fluffy.
- Add eggs one at a time, ensuring each is well blended. Then add the rum and butter extract.
- Gradually add the flour, baking powder, and salt. Begin with a cup and a half of flour, mix well, then add another cup, mix well, and finally, add the last cup.
- Gradually add half and half, about 1/4 cup at a time, blending well and scraping the bowl halfway through.
- Pour the batter into a greased tube or Bundt baking pan. Place it in a cold oven, set the temperature to 300°F, and the timer for 1 hour 30 minutes. Depending on your oven, it might take 1 hour 45 minutes or a bit longer. Check for doneness by inserting a toothpick (or a longer shish kabob straw) into the cake; if it comes out clean, remove from the oven.
- Cool the cake in the pan on a wire rack for about 20 minutes, then gently remove it from the pan and cool for an additional 30 minutes.
Glaze:
- 2-3 cups confectioners’ sugar
- Bacardi White Rum
Instructions for Glaze:
- Sift or loosen the sugar with a wire whip in a bowl. Gradually add rum until you have a very thick glaze (start with about 2 cups of sugar).
- Using a soup spoon, carefully glaze the cake from the outer edge to the center. If the glaze runs down too quickly, mix in more confectioners’ sugar to thicken it.
Be creative with the topping! You can place pecan halves on top before glazing or pecan pieces on top after glazing, or use both. For different flavors, substitute extracts like lemon, vanilla, or orange in place of rum extract. For the glaze, use water or milk with the matching extract (1 tsp).
