Butter Pecan Pound Cake

I hope the person that invented pound cake was given a medal.  It's really good and can be changed around to suit any flavor need.  This recipe was given to me by my mom, who got it from a friend.

This recipe takes the basic pound cake and adds pecans (awesome) and rum (more awesome!).  The flavors work really well together and the cake just tastes awesome.  You can feel free to stop with the cake, but the glaze adds a lot and doesn't take much time.

Butter Pecan Pound Cake:
(My mom's friend Nan)

3 cups flour, sifted
1/4 teaspoon baking soda
2  sticks butter, room temperature
3 cups sugar
6 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons rum
1 cup pecans, toasted and chopped     

GLAZE:    

1 1/2 sticks of butter
1 1/2  cups of sugar
1/3  cup of water
3/4 cup of rum

In a bowl measure the flour and sift it together with the baking soda.  Set the bowl aside.

In the bowl of a mixer cream together the butter and the sugar.  Add the eggs one at a time, beating well after each addition.  Stir in the flour and sour cream, alternating between each.  Add the vanilla, rum, and toasted pecans.

Bake in a greased and floured bundt pan at 325 degrees for 1 hour and 30 minutes.  Remove from oven and let cool for 10 minutes.

For the glaze:
In a sauce pan mix together the butter, sugar, and water.  Melt and stir, then add the rum.  Let the mixture come to a light boil and continue stirring for about 5 minutes.

Poke holes in the bottom of the cake while it is still in the pan, about 1 inch apart.  Loosen the cake from the side of the pan.  Pour all but 3/4 cup of the glaze on the cake.  Let it sit for 1 hour then turn the cake out onto a plate and drizzle with the rest on the cake.