Caribbean Smuggler's Bungle Rum Cake
Source of Recipe
Internet
List of Ingredients
1 1/2 cups butter, softened
1 (16 ounce) 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
Recipe
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
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.
|
|
member logon
