LOUISIANA PECAN CAKE

1/2 cup butter
2 cups sugar (white or brown; brown will render a sweeter taste and richer color, perhaps use a bit less - personal preference)
1 1/2 teaspoons vanilla extract
4 egg yolks
1 egg white (reserve other 3 - see below)
3 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup of water
Pecan filling (see below)
Optional: 1/4 cup rum or 2 teaspoons rum extract

Cream butter and sugar. Add vanilla (and rum or rum extract, if being used). Add egg yolks, mixing thoroughly after adding each one. Sift all dry ingredients together and add to creamed mixture gradually with water. Beat egg white until stiff. Fold in. Grease and line the bottom of a ten inch bundt pan. Pour half the mixture into the pan. Spoon pecan filling over the batter in equal amounts all the way around the pan. Pour in remaining batter. Bake at 325°F for one hour and fifteen minutes. In pan, on rack, open side up, let cake cook before removing. If desired, cake may be drizzled with thinned chocolate icing.

PECAN MIXTURE:
3 egg whites, beaten with 1/2 teaspoon of salt
1/4 cup water
1/2 cup sugar
1 teaspoon baking powder
1 pound finely chopped pecans