Pecan Rum Cake
This is the best cake ever!!!
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 pound light brown sugar
1 cup sugar
5 eggs
1 cup milk
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1 cup pecans, finely ground
1/2 cup cane syrup
1/4 cup rum
Combine flour; baking powder and salt in a bowl. Set aside. In the
bowl of an electric mixer; beat butter until light. Beat in sugars
until well-mixed, scraping down sides of the bowl occasionally. Beat in
eggs, one at a time, beating well after each addition. Beat in flour
mixture, alternating with milk. Fold in extracts and pecans. Pour
batter into a greased and floured 10-inch Bundt pan and bake in a
preheated, 300-degree oven for 90 minutes. Cool in pan for 5 minutes,
loosen cake from sides of pan, then turn onto rack to cool completely.
Heat cane syrup in saucepan over high heat; add rum and cook until
reduced by 1/2 to a glaze. Brush cooled cake with glaze.
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