Potent Rum Pound Cakes - cooking recipe

Ingredients

1/2 cup chopped pecans
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup dark rum
2 teaspoons vanilla
2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons light rum
2 tablespoons water

Preparation

Grease and flour two 9x5 loaf pans and sprinkle bottoms evenly with pecans.
Set aside.
Beat 1-1/4 cups butter at medium speed wtih an electric mixer about 2 minutes or until creamy.
Gradually add brown sugar and 1/4 cup white sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating until the yellow just disappears.
Combine milk, rum and vanilla.
Combine flour, baking powder and salt.
Add to butter mixture alternately with milk mixture~ beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Pour batter evenly into pans.
Bake at 325 degrees for 50 to 55 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack 15 minutes.
Remove from pans.
Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, for 3 minutes.
Drizzle over warm cakes and cool completely on wire racks.