1/2 cup butter, softened
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup rolled oats
1 cup bulgur
2 tablespoons rum
1 tablespoon coconut rum
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Mix butter, brown sugar, 1/4 cup butter, 1 cup white sugar, egg, 1 teaspoon vanilla, flour, baking powder, salt and cinnamon. Stir flour mixture into butter mixture. Press mixture evenly into prepared pan. Bake in preheated oven for 45 minutes, or until bubbles of white begin to pop and the stone begins to brown. Cool completely.
In a large bowl, beat oats, 1 cup bulgur, 1/2 cup rum, coconut rum, pecans, rum and coconut until well blended. Pour mixture into prepared pan.
In a small bowl, mix remaining 1/4 cup sugar, egg, 1 teaspoon vanilla and flour.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely. Chill in refrigerator. Cut into 8 squares.