CARIBBEAN SMUGGLER'S HAITIAN BUNGLE RUM CAKE

Caribbean Smuggler's Haitian Bungle Rum Cake image

Make and share this Caribbean Smuggler's Haitian Bungle Rum Cake recipe from Food.com.

Provided by Ck2plz

Categories Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1281.5, Fat 64.8, SaturatedFat 32.4, Cholesterol 281.3, Sodium 659.7, Carbohydrate 159.8, Fiber 3.4, Sugar 107.9, Protein 14.9