Butter Rum Pecan Pound Cake

2 sticks salted butter soften
½ cup canola oil
3 cups of white sugar
6 eggs large eggs
3 ½ cups sifted cake flour
1 tsp baking powder
¼ tsp salt
1 tsp butter extract
1 tbsp rum extract
1 cup of half and half
(For best results all ingredients room temperature)
Blend sugar, butter and oil with mixer about 15-20 minutes, scraping bowl several times until sugar is dissolved and mixture is light and fluffy.
Add eggs one at a time making sure well blended, add rum and butter extract. Gradually add flour, baking powder and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, and then last cup).
Gradually add half and half about ¼ cup at a time blending well and scraping bowl about half way through.