posted by Ann Sanders 12-07-102 11:16 AM
Brown Sugar Rum Pound Cakes
1/2 cup chopped pecans
2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon slat
16 oz. package light brown sugar
1/4 cup sugar
1 1/2 cups butter or margarine, softened
2/3 cup milk
1/4 cup dark rum
4 large eggs
2 teaspoons vanilla extract
Hot Rum Glaze:
1/2 cup sugar
1/4 cup butter
2 tablespoons light rum
2 tablespoons water
Preheat oven to 325 degrees. Grease and flour 2 (6 cup) bundt pans or 2 (8x4in) loaf pans. Sprinkle each evenly with pecans.
Combine 2 1/2 cups flour, baking powder, salt, and next 7 ingredients in the listed order in a heavy-duty 4 qt. mixing bowl. Beat at low speed with a heavy-duty electric mixer for 1 minute. Beat at medium speed for 2 minutes. Pour batter into prepared pans.
Bake at 325 for 50-55 minutes or until a wooden pick inserted in center comes out. clean. Cool in pans on wire racks 15 minutes; remove from pans and drizzle with Hot Rum Glaze. Cool on wire racks.
For Glaze: Bring all ingredients to a boil in a saucepan; boil, stirring occasionally, 3 minutes.