Drizzle cake with additional rum just before serving to intensify the flavor.

Caribbean Rum White Chocolate Cake

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Chop 2 tablespoons white chocolate baking chips; set aside.

For topping, in a small mixing bowl beat 1/4 cup butter and 2 tablespoons granulated sugar with an electric mixer on medium until creamy. Stir in pecans and chopped white chocolate baking chips. Press mixture into bottom of prepared tube pan. Chill.

In a medium bowl, combine flour and baking soda. In a large mixing bowl, beat 1 cup butter with an electric mixer on medium until creamy. Add 1/2 cup granulated sugar and brown sugar; beat for 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition.

In a small bowl, combine buttermilk and 1/2 cup liqueur. Using an electric mixer on low, add flour and buttermilk mixtures alternately to batter, mixing well after each addition. Stir in remaining 1 1/2 cups white chocolate baking chips.

Pour batter into prepared pan. Bake for 50 minutes or until a wooden toothpick inserted into the cake comes out clean. Let cool on a wire rack for 15 minutes before removing cake from pan. Cool several hours or overnight.

For glaze, combine remaining 2 tablespoons liqueur and powdered sugar. Whisk until smooth; drizzle over the cake.