Pecan Rum Cake

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.

Pecan Rum Cake

Yields: 12 slices

1 1/3 cups (about 6 ounces) halved pecans1 1/2 cups all-purpose flour1/4 tsp baking powderPinch of salt1 1/2 sticks (6 ounces) unsalted butter, softened2/3 cup granulated sugar4 large eggs, lightly beaten1/2 cup rum2 large egg whites

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.