From Kate Heller, owner of Leo’s Bread bakery in New Orleans, this delicious nutty cake can be served as a dessert, and pairs well as a boozy brunch item with strong New Orleans chicory coffee.
Preheat oven to 350° degrees F. Butter and flour a 9-inch round cake pan.
Roughly grind the pecans in a food processor, or finely chop by hand. In a bowl, mix the flour with the baking powder and salt.
In a larger bowl or stand mixer, cream butter with sugar until light and fluffy. Beat in eggs, then fold in the flour mixture, alternating with the rum and pecans.
In a medium stainless-steel bowl or stand mixer, beat egg whites until stiff. Mix one-third egg whites into batter, then gently fold in the rest of the whites. Scrape batter into pan and bake for about 35 minutes, or until the cake springs back when lightly touched. Let cool approximately 15 minutes in pan after baking, then turn cake out onto a rack to finish cooling completely.
Keep it Clean. Please avoid obscene, vulgar, lewd,
racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another
person will not be tolerated. Be Truthful. Don't knowingly lie about anyone
or anything. Be Nice. No racism, sexism or any sort of -ism
that is degrading to another person. Be Proactive. Use the 'Report' link on
each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness
accounts, the history behind an article.
(0) comments
Welcome to the discussion.
Log In
Post a comment as Guest
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.