Brown Sugar-Rum Pound Cakes Recipe - Allrecipes.com
Brown Sugar-Rum Pound Cakes Recipe

Brown Sugar-Rum Pound Cakes

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"Two toothsome, rum-flavored Bundt cakes, excellent for any occasion."

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Original recipe makes 2 8-inch cakes Change Servings
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Directions

  1. GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans.
  2. BEAT 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
  3. COMBINE milk, dark rum, and vanilla.
  4. COMBINE flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.
  5. BAKE at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans.
  6. BRING remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.
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Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

My co-workers were astound. This was the best. The use of the Kitchenaid Heavy Duty mixer added the comfort and ease of making this cake. I did test the cake on children because of the alcohol content, but if given to them (I am not advocating you to do this...), they will enjoy it more than candy. The glaze is the added touch. The cake is very moist and the pecans to the bottom of the cake is the finishing touch. I was taken back when the recipe required everything to be combined at once and mixed for only 3 minutes total, but it worked and it was "marvelous" as Billy Crystal says...Several hats off to Southern Living for this great recipe. This is a five star recipe.

 
Most Helpful Critical Review
Oct 14, 2005

This cake was not a big hit in my family. The cake tasted very bland and extremely "floury" tasting.

 

39 Ratings

Jan 05, 2004

This is top-notch, but REALLY rich. The addition of pecans on the bottom was wonderful. I think you'll really enjoy this one, we did.

 
Jan 05, 2004

This cake was perfect for using up the last of the eggs with no granulated sugar in the cupboard. It is incredibly moist but VERY rich. I didn't add the pecans to the bottom, as I didn't have them and I used a 12 cup bundt instead of two 6 cup bundts. In future, I would use a bit less rum, as I used Pusser's brand which is quite strong in flavor.

 
Jul 31, 2005

This is a veeeery wicked cake, but so delicious!!!! Its obvious from the amount of butter used it would have a melt in your mouth texture, this is definitely better than the dry Bacardi rum cake recipe!! Brought it to my new work and was immediately named favorite colleague thanks to this cake :P. I used only 10 oz of brown sugar and it was plentifully sweet. I also used Golden Rum Cake recipe for the drizzle, just because it had more rum in it :).

 
Jun 30, 2005

Delish! I took the advice of another reviewer and used a different syrup recipe, poked holes in the finished cakes (while they were still in the pan) and poured the syrup on. Great the first day, excellent on the second. Super moist! Had to control myself from eating the entire cake!

 
Oct 14, 2005

This is a wonderful cake. I made it for an office birthday celebration and it was gone in 20 minutes!! I don't believe I have ever seen anything disapear quite so quickly and the complements were numerous. I followed the cake recipe exactly, I made it in a large (12 cup) bundt pan and baked it for 60 minutes. I wanted a little heavier rum flavor so I used the Bacardi Rum Cake glaze. This is definately a keeper, a cake I will bake often.

 
Aug 07, 2005

Wow! Every bit as good as the other reviews said it would be! The texture was perfect...moist and not too dense. We ate it warm out of the oven, but I bet it will be better the second day. I halved the recipe and baked it in a fluted bundt pan. It only took about 40 minutes to bake. The consistency of the batter was a little weird - much fluffier than regular cake batter. I was a little worried about it, but it turned out great.

 

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