Caribbean Smuggler's Haitian Bungle Rum Cake
1 1/2 cups butter, softened
1 (16 oz) package brown sugar
1 cup granulated sugar
5 large eggs
3/4 cups milk
1/4 cups dark Meyer's rum
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Preheat oven to 325 degrees F.
Beat butter at medium speed with
an electric mixer about 2 minutes
or until creamy.
Gradually add sugars, beating
5 to 7 minutes.
Add eggs, one at a time, beating
just until yellow disappears.
Combine milk, rum and vanilla
extract.
Combine flour, baking powder, and
salt; add to butter mixture alter-
nately with milk mixture, beginning
and ending with flour mixture.
Beat at low speed just until blended
after each addition.
Fold in pecans.
Next, pour batter into a greased and
floured 13 cup Bundt pan and bake for
one hour and 20 minutes or until
a wooden pick inserted in center of
cake comes out clean.
Cool in pan on a wire rack 10 to 15
minutes; remove cake from pan and let
cool completely on wire rack.
May drizzle with over lightly with
a confectioner's sugar icing, if desired.
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