Pecan & rum loaf cake with goat cheese frosting
½ stick unsalted butter (50g), softened
2 tablespoons cream cheese, softened
½ cup brawn sugar (optional)
4 tablespoons honey
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, toasted
2 tablespoons rum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
For the goat cheese frosting:
150 g soft goat cheese
1 cup whipped cream
2 tablespoons honey (optional)
Preheat your oven to 350 degrees F.
In a large bowl, whisk together flour, chopped pecans, baking powder, soda, cinnamon and salt. Set aside.
In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add honey and beat well again.
With the mixer on low speed, add the dry ingredients. Increase the speed to medium, add the rum, cream cheese, honey and vanilla extract and beat for 2 minutes.
Pour the batter into prepared pan.
Bake for 40 to 45 minutes. Cool the cake for 10 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. Cool cake completely.
To make goat cheese frosting:
Beat goat cheese, honey and whipped cream at medium speed with an electric mixer just until combine (about 30 seconds).
Put the cream on top of the cake and serve. Make sure that cream is sweet enough for you.