Best Brown Sugar Rum Cake Recipes
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g
BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE
This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
- Add eggs one at a time, beating well after each.
- Combine dry Add alternately with milk&vanilla starting adn ending with dry.
- Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
- Cool completely, remove from pan.
- Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Cover and continue to boil for 1 minute to wash crystals down side of pan.
- Uncover and continue to boil for 3-4 minutes.
- Let cool slightly.
- Serve over slices of cake.
- Rum Glaze Put all in a small heavy pan.
- Let it cook, stirring occasionally til mixed well.
- I let it cook a couple more minutes until it was thickened.
- Pour over top of cake.
Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8
BROWN SUGAR-RUM CAKE
The dark brown sugar and rum give this cake a rich butterscotch flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour batter into pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on medium speed until light and fluffy. Beat in rum. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 442, Carbohydrate 54 g, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 305 mg
BROWN SUGAR POUND CAKE WITH RUM
Sweet, dense and oh so very good. A true pound cake with the flavor of the deep south. The ultimate comfort food! Cooking time is baking time.
Provided by txzuckerbaeckerin
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F.
- Grease and flour a 10-inch tube pan.
- Cream butter and slowly add sugar to the soft butter.
- Beat, till very light and fluffy.
- Add eggs, one at the time, beating well after each addition.
- Add vanilla.
- Combine dry ingredients.
- Add to butter alternating with the milk.
- End with the flour mix.
- Fill in prepared pan.
- Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
- Cool cake completely; then remove from pan.
- Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
- For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
- Bring to a boil over medium heat, whisking occasionally.
- Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
- Wash the sides with a wet brush to clear off all sugar.
- Uncover and boil for 3-4 minutes without stirring.
- Cool lightly and drizzle over cake.
Nutrition Facts : Calories 691.2, Fat 30.2, SaturatedFat 18.1, Cholesterol 183.2, Sodium 345.1, Carbohydrate 97.8, Fiber 0.8, Sugar 70.5, Protein 7.5
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
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