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Community Recipe
from [KathyGill]
Brown Sugar Rum Pound Cake

Brown Sugar Rum Pound Cake

  • Yield: 1 serving


  • 1-1/2 cup(s) butter softened
  • 1 (16 oz.) package(s) brown sugar
  • 1 cup(s) sugar
  • 5 eggs, large
  • 3/4 cup(s) milk
  • 1/4 cup(s) Captain Morgans spiced rum
  • 2 teaspoon(s) vanilla
  • 3 cup(s) flour
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1 cup(s) pecans chopped


Preheat oven to 325 degrees F.

Beat butter at medium speed for 2 minutes. Gradually add sugars and beat 5-7 minutes. Add eggs one at a time beating until yellow disappears. Combine milk, rum and vanilla. In large bowl combine flour, baking powder and salt - add to batter mixture, alternating with milk mixture - beginning and ending with flour mixture. Beat at low speed just until blended. Fold in pecans.

Pour into Bakers Joy sprayed large 12 cup bundt pan.

Bake for 1 hour and 20 minutes.

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Brown Sugar Rum Pound Cake recipe