Brown Sugar Rum Pound Cake

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  • 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


  1. Preheat oven to 325 degrees F.

  2. 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.

  3. Pour into Bakers Joy sprayed large 12 cup bundt pan.

  4. Bake for 1 hour and 20 minutes.
January 2012

This recipe is a personal recipe added by KathyGill and has not been tested or endorsed by MyRecipes.

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