Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugars, beating for 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.
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.
Posted by Rudy2 at Recipe Goldmine 10/7/2001 7:05 am.