Caribbean Smuggler's Haitian Bungle Rum Cake

Recipe by Ck2plz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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