Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 48

SPICED RUM-PECAN POUND CAKE

MAKES 1 (15-CUP) BUNDT CAKE

Try using a variety of citrus, such as grapefruit, blood orange,

and satsuma, in the ambrosia for a zestier finish.

POUND CAKE

1 cup unsalted butter,

softened

½ (8-ounce) package cream

cheese, softened

1 cup granulated sugar

1 cup firmly packed light

brown sugar

3 large eggs

1. Preheat oven to 325°. Spray a 15-cup Bundt pan
   with baking spray with flour.


2. For cake: In a large bowl, beat butter and cream
   cheese with a mixer at medium speed until creamy.
   Add sugars, and beat until fluffy, 3 to 4 minutes,
   stopping to scrape sides of bowl. Add eggs, one
   at a time, beating well after each addition.


3. In a medium bowl, whisk together 3 cups flour,
   baking powder, and salt. In a small bowl, stir
   together milk, rum, and vanilla. In a small bowl,
   toss together pecans and remaining 1 tablespoon
   flour. With mixer on low speed, gradually add flour
   mixture to butter mixture alternately with milk

mixture, beginning and ending with flour mixture,

beating just until combined after each addition.

Fold pecan mixture into batter. Spoon batter into

prepared pan, smoothing top. Tap pan on counter

twice to release air bubbles.

4. Bake until a wooden pick inserted near center
   comes out clean, 55 to 60 minutes. Let cool in pan
   for 10 minutes. Remove from pan, and let cool
   completely on a wire rack.


5. For ambrosia: In a medium bowl, combine orange,
   coconut, orange juice, and rum. Refrigerate for at
   least 30 minutes or up to 3 hours. Serve cake with
   ambrosia and whipped cream.

3 cups plus 1 tablespoon

all-purpose flour, divided

2 teaspoons baking powder

½ teaspoon kosher salt

¾ cup whole milk

¼ cup spiced rum

1 teaspoon vanilla extract

1 cup chopped pecans,

toasted

SPIKED AMBROSIA

4 cups orange sections

(about 8 large oranges)

1 cup sweetened flaked coconut

½ cup fresh orange juice

2 tablespoons spiced rum

Sweetened whipped cream,

to serve