Preheat oven to 325 degrees
Beat 1 cup butter, 1/2 cup shortening until creamy.
Next gradually add 1 (16 oz.) Bag of Light Brown Sugar to butter mixture, mixing until light and creamy.
Then add 5 eggs one at a time mixing just until blended after each egg.
In a separate bowl mix 1 can evaporated milk and 1/2 cup of Coconut Rum. Set aside.
In another bowl mix 3 cups of flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Alternating between the flour mixture and the milk mixture add to brown sugar mixture, mixing between each. When all combined add 1 Tablespoon of vanilla.
Beat 1 cup butter, 1/2 cup shortening until creamy.
Next gradually add 1 (16 oz.) Bag of Light Brown Sugar to butter mixture, mixing until light and creamy.
Then add 5 eggs one at a time mixing just until blended after each egg.
In a separate bowl mix 1 can evaporated milk and 1/2 cup of Coconut Rum. Set aside.
In another bowl mix 3 cups of flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Alternating between the flour mixture and the milk mixture add to brown sugar mixture, mixing between each. When all combined add 1 Tablespoon of vanilla.
Pour batter into a greased and floured 12 cup (10 inch) Bundt pan.
Bake for 1 hour until toothpick comes out clean.
Place pan on wire rack for 15 minutes to cool, Then remove cake to wire rack until cool.
Dust with Powdered Sugar.
Enjoy!
That's What's Cooking on the Farm!
Bake for 1 hour until toothpick comes out clean.
Place pan on wire rack for 15 minutes to cool, Then remove cake to wire rack until cool.
Dust with Powdered Sugar.
Enjoy!
That's What's Cooking on the Farm!
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