Rum Cake

• 1 1/4 c. finely ground pecans
• 1/2 tsp. baking powder
• 1 2/3 c. granulated sugar
• 1/4 c. rum
• 2 c. sifted all-purpose flour
• 1/2 tsp. salt
• 5 eggs, well beaten
• margarine/butter

1. Preheat oven to 325u0b0.
2. With 2 tubs of melted margarine, grease pan.
3. Sprinkle bottom and side of pan with 1/3 cup ground pecans. In medium bowl, sift flour, salt and baking powder.
4. In large mixing bowl at medium speed, beat 1 cup margarine or butter with sugar until light and fluffy (about 10 minutes, scraping sides and bottom of bowl frequently).
5. At low speed, add flour mixture; blend thoroughly.
6. Add eggs and mix at medium speed until just blended. Do not overbeat!
7. Stir in rum and remaining ground pecans.
8. Pour into prepared pan.
9. Bake one hour and ten minutes or until cake tester inserted in center comes out clean.
10. Let cake rest in pan for 10 minutes.
11. Remove cake from pan and cool completely on rack. Frost with rum glaze; decorate with pecan halves if desired.

ground pecans, baking powder, granulated sugar, rum, flour, salt, eggs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911401 (may not work)