Ingredients

1/2 cup butter2 cups sugar (white or brown; brown will render a sweeter taste and richer color, perhaps use a bit less - personal preference)1 1/2 teaspoons vanilla extract4 egg yolks1 egg white (reserve other 3 - see below)3 cups flour 3 teaspoons baking powder3/4 teaspoon salt1 cup of waterPecan filling (see below)Optional: 1/4 cup rum or 2 teaspoons rum extract Cream butter and sugar. Add vanilla (and rum or rum extract, if being used). Add egg yolks, mixing thoroughly after adding each one. Sift all dry together and add to creamed mixture gradually with water. Beat egg white until stiff. Fold in. Grease and line the bottom of a ten inch bundt pan. Pour half the mixture into the pan. Spoon pecan filling over the batter in equal amounts all the way around the pan. Pour in remaining batter. Bake at 325F for one hour and fifteen minutes. In pan, on rack, open side up, let cake cook before removing. If desired, cake may be drizzled with thinned chocolate icing. PECAN MIXTURE: 3 egg whites, beaten with 1/2 teaspoon of salt1/4 cup water1/2 cup sugar1 teaspoon baking powder1 pound finely chopped pecans

Description

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