Danish Rum Cake
|Pecans||1 1⁄4 Cup (20 tbs), finely ground|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Double acting baking powder||1⁄2 Teaspoon|
|Granulated sugar||1 2⁄3 Cup (26.67 tbs)|
|Eggs||5 , well beaten|
|Light rum||1⁄4 Cup (4 tbs)|
|Rum frosting||1⁄4 Cup (4 tbs)|
About 3 hours before serving: Preheat oven to 325°F.
With 2 tablespoons melted margarine, grease 9-inch tube pan.
Line with waxed paper; grease again.
Sprinkle about 1/3 cup of the ground pecans around bottom and sides of pan.
Into medium bowl, sift together flour, baking powder and salt.
In large bowl of electric mixer, at medium speed, beat 1 cup margarine and sugar until light and fluffy (about 10 minutes), scraping sides of bowl and beaters occasionally.
At low speed, add flour mixture; blend thoroughly.
Add eggs and mix at medium speed until just blended.
Do not overheat.
Stir in rum and remaining ground pecans.
Turn batter into prepared pan.
Bake 1 hour and 10 minutes or until cake tester inserted in center comes out clean.
Let cake rest in pan 10 minutes.
Remove cake from pan; remove waxed paper.
Cool completely on rack.
Frost with Rum Frosting; decorate with pecan halves, if desired.
Rum Frosting: In medium mixing bowl, whip 1 cup heavy or whipping cream with 1 tablespoon confectioners' sugar, sifted.
Fold in 1 tablespoon rum.