Caribbean Smuggler's Haitian Bungle Rum Cake

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

Step-by-step instructions

1. 1

   Heat overn to 325.

2. 2

   Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.

3. 3

   Add eggs, one at a time, beating just until yellow disappears.

4. 4

   Combine milk, rum and vanilla extract.

5. 5

   Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.

6. 6

   Beat at low speed just until blended after each addition.

7. 7

   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.

8. 8

   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.