Butter-Rum Brown Sugar Cake

• 1/2 cups Unsalted Butter, At Room Temperature, Plus A Little More To Grease The Pans
• 1 cup Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Butter-flavored Extract
• 1 teaspoon Rum-flavored Extract
• 1/2 cups Milk
• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

1. Preheat oven to 350F. Lightly grease 3 mini loaf pans with butter.
2. In a medium bowl, beat together the 1/2 cup of butter, brown sugar, eggs and extracts until light and fluffy. Then beat in the milk. Set aside.
3. In a separate bowl, whisk or sift together the flour, baking powder, baking soda and salt. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the batter between the 3 loaf pans.
4. Bake in the preheated oven until golden. This will take about 25 to 30 minutes-or until a toothpick inserted inside one of the loaves comes out clean or with just a couple crumbs. Cool for 10 minutes in the pans, then remove the bread from the pans and transfer to a wire rack to finish cooling.

unsalted butter, brown sugar, eggs, vanilla, butter, rumflavored, milk, allpurpose, baking powder, baking soda, salt

Taken from tastykitchen.com/recipes/desserts/butter-rum-brown-sugar-cake/ (may not work)