Caribbean Smugglers Haitian Bungle Rum Cake Recipes

CARIBBEAN SMUGGLER'S HAITIAN BUNGLE RUM CAKE

Steps:

• Heat overn to 325.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Combine milk, rum and vanilla extract.
• 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.
• Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.

CARIBBEAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
• Stir in the pineapple and set aside.
• Mix together dry ingredients in a large bowl.
• Add oil, water, vanilla, and rum extract.
• Beat on medium for 2 minutes.
• Add 3 eggs and beat for 30 seconds more.
• Pour 2/3 batter in greased Bundt pan.
• Spoon the neufchatel mixture on top of batter.
• Pour remaining batter on top.
• Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
• Cool in pan for 10 minutes.
• Enjoy!