chocolate rum pound cake


  • 2/3 cup cocoa, divided
  • 1/4 cup boiling water
  • 1 1/4 cups butter, softened
  • 2 2/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 3/4 cup finely chopped pecans
  • 1/4 cup light rum

Preheat oven to 325F degrees.  Grease and flour 12-cup fluted baking pan.  Stir 1/3 cup cocoa and water in small bowl until smooth.  Set aside.  Beat butter, sugar and vanilla in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Add reserved cocoa mixture and beat well.

Stir together flour, remaining 1/3 cup cocoa, salt, baking powder, and baking soda.  Add to butter mixture, alternately with buttermilk.  Beat until well blended.  Stir in pecans and rum.  Pour batter into prepared pan and bake for 1 hour and 5 minutes (or  until wooden pick inserted in center comes out clean).

Cool for 10 minutes and remove from pan onto wire rack.  Let cool completely.