Sock-it-to-me Cake Recipe

Here's a classic pound cake, sock-it-me cake. It's a buttery cake with the cinnamon sugar swirl throughout. #sockittomecake #sockittome #foodislovepcs #southern #cake #poundcake

Ingredients

• 1 cup chopped pecans (optional)

• 1¾ cups all-purpose flour

• ¼ cup cornstarch

• 4 teaspoons baking powder

• 1 teaspoon kosher salt

• ½ cup (4oz ) unsalted butter, at room temp

• 1½ cups granulated sugar

• 3 tablespoons + ½ cup canola oil, divided

• 3.4-ounce package of instant vanilla pudding

• 4 eggs

• ¾ cup whole milk

• ¾ cup dark rum

• 1 tablespoon vanilla extract

Filling

• 1 cup brown sugar

• 1T cinnamon

• pinch salt

• 1/2 cup toasted pecans

• 4 oz softened butter

Mix all ingredients together until it results in a sandy paste.

Syrup

4 oz butter

1/2 cup praline liqueur

Directions

1. Make the Cake: Preheat oven to 325 degrees F. Add pan spray to a Bundt pan (12-cup capacity). Sprinkle nuts in the cake pan; set aside.

2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.

3. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes. Add flour mixture, and three tablespoons of canola oil, and mix on low speed until the mixture looks like wet sand. Add pudding and mix on medium speed until combined.

4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)

5. Pour half the cake batter into the prepared Bundt pan. Add filling mixture then top with remaining batter. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Make the Syrup: When the cake has about 10 minutes left to bake, start the syrup. Melt the butter in a saucepan over medium heat until browned. Turn off the heat and stir in the liqueur.

7. When the cake comes out of the oven, immediately pour syrup over the cake. Pour slowly so it has time to seep into the cake. Allow to cool 30 minutes then invert onto serving dish.

EnjoY!