Caribbean Smuggler's Haitian Bungle Rum Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6-7
• 1 1/2 cups butter, softened
• 1 (16 ounce) package brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 3/4 cup milk
• 1/4 cup dark meyer's rum
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pecans, chopped

Recipe

• heat overn to 325.
• 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 alternately 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.