3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
2 1/2 cups packed light brown sugar
1 teaspoon lemon zest
1/2 cup white rum
1 cup chopped pecans
1 cup sliced pecans
1/2 cup butter, melted
1/2 cup white sugar
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
3 cups crushed cornflakes cereal
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and cream cheese crusts. Move pecans around so they are centered. Make sure pecans are completely coated. Prepare cake layers using remaining flour, pecans, pecans, and pecans. Bake in the preheated oven for 1 hour, or until centers are lightly browned. Cool completely.
In a large bowl, beat brown sugar, lemon zest, lemon juice, white rum, pecans, pecans, and butter until smooth. Stir in lemon zest, lemon zest, and vanilla until well blended. Cut into squares or triangles.
Crust: