Preheat oven to 350°. Lightly grease a (9x13 inch) pan or a (10 inch) tube or Bundt pan.
In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernor's.
In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well.
Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 60 minutes for the tube or Bundt pan).
Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar. The (9x13 inch) cake may be served from the pan.
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