3 Sticks butter
2 Cups flour
2 Cups sugar
1 Tablespoon Dark Jamaica Rum
Cream butter and sugar and add rum. Then add eggs one at a time, then flour.
Bake in Bundt pan for 1 hour and 15 minutes at 325 degrees.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!