Brown Sugar Rum Cake
 
Ingredients
  • ¾ pound (3 sticks) unsalted butter, softened
  • 1 (16-ounce) package light brown sugar
  • 1 cup granulated sugar
  • 5 large eggs
  • ¾ cup milk
  • ¼ cup rum
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped pecans, toasted
Instructions
  1. Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set aside.
  2. Beat the butter 2 minutes at medium speed of an electric mixer. Gradually add the brown sugar and the granulated sugar. Add the eggs, one at a time, beating well after each addition.
  3. In a small bowl, combine the milk, rum and extract. Set aside. In a separate bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the pecans.
  4. Pour the batter into the prepared pan. Bake 1 hour and 20 minutes or until a tester inserted in the center comes out clean. Cool the pan on a wire rack 15 minutes. Remove and cool completely on a wire rack before slicing and serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/take-the-cake/