Extraordinary Rum Cake
1 cup butter, room temperature
1 1/2 cups sugar
4 eggs, separated
1 1/2 cups flour
1/3 cup rum
1/4 cup chopped pecans
Using an electric mixer, beat butter with one cup of sugar until light and
fluffy. Add egg yolks, one at a time, beating after each addition. Add flour
alternately with rum and beat until smooth.
Beat egg whites until stiff but not dry, gradually adding the remaining sugar.
Beat a little egg white into the rum mixture then fold in the rest of the egg
white. Fold in pecans.
Bake in a greased and floured 9-inch loaf pan in a preheated 350 degree oven
for 60 to 70 minutes. Will keep in the refrigerator for at least one week.
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