For the Cake
3 cups flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2/3 cup milk
1/3 cup Gosling’s Black Seal rum
3 eggs
2 cups chopped pecans


For the Glaze
4 oz. butter
1 cup granulated sugar
1/4 cup water
1/2 cup Gosling’s Black Seal rum


Preheat oven to 350F.Step 2: Grease and flour a 10″ bundt cake pan.
Combine flour, sugar, baking powder and salt in a bowl.
Add butter and whisk until butter is worked in completely. The mixture should have a sandy appearance.
In another bowl, whisk milk, eggs and rum.
Combine dry and wet ingredients until mixture is smooth.
Add 1 1/2 cups of pecans to mixture. Add remaining 1/2 cup of pecans to base of pan and pour mixture into pan.
Bake 55-60 minutes or until top of cake springs back.
When cake has cooled in pan for 10 minutes, make rum glaze.
Melt butter.
Stir in sugar and water.
Boil for 5 minutes, stirring constantly.
Remove from heat, stir in rum.
Invert cake onto a a dish or wire rack with a pan or tray underneath to catch any extra glaze.
Poke small holes all over the cake with a fork. This is to make sure the rum glaze can soak into the cake.
Spoon glaze all over cake, allowing it to soak in.
Repeat until all glaze is used.