For the cake:
shortening, to taste
2 1/2 cups all-purpose flour, plus more for dusting the pan
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 2/3 cups dark brown sugar, packed
1 cup butter, softened
3 large eggs
3 teaspoons vanilla extract
3/4 cup buttermilk
For the rum frosting:
3 cups powdered sugar
3/4 cup butter, softened
2 tablespoons rum
1 cup pecans, toasted, coarsely chopped, for garnish
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Grease a 13x9-inch pan with the shortening and then lightly flour it.
Step 3 - In a medium bowl, mix the flour, the baking powder, the baking soda, and the salt.
Step 4 - In another bowl with an electric mixer, beat the brown sugar and 1 cup of the butter at medium speed until it is light and fluffy.
Step 5 - Add the eggs, 1 at a time, to the sugar mixture, beating well after each addition.
Step 6 - Beat the vanilla into the sugar mixture.
Step 7 - Alternately add the flour mixture and the buttermilk to the sugar mixture, beginning and ending with the flour mixture; beating the batter on low speed just until blended after each addition.
Step 8 - Pour the batter into the prepared pan.
Step 9 - Bake until a toothpick inserted in the center comes out clean, about 32 to35 minutes.
Step 10 - Allow the cake to cool in the pan on a wire rack, about 10 to 15 minutes.
Step 11 - Transfer the cake from the pan onto the wire rack until cooled completely, about 1 hour.
Step 12 - In a bowl, using an electric mixer, beat the powdered sugar and the remaining butter at medium speed until light and fluffy.
Step 13 - Beat the rum into the frosting.
Step 14 - Spread the top of the cooled cake with the frosting and sprinkle with the pecans.
Step 15 - Slice and serve.
Time: 1 hour 55 minutes
Yield: 18 servings