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Caribbean Smuggler's Haitian
Bungle Rum Cake


  • 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


  1. Heat oven to 325 degrees F.
  2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating for 5 to 7 minutes.
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Combine milk, rum and vanilla extract.
  5. 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.
  6. 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.
  7. Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack.
  8. May drizzle with over lightly with a confectioner's sugar icing, if desired.

Posted by Rudy2 at Recipe Goldmine 10/7/2001 7:05 am.

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