Brown Sugar-Rum Pound Cakes

Brown Sugar-Rum Pound Cakes

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

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Original recipe yields 20 servings

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Directions

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  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.

Footnotes

  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.

Reviews

Read all reviews 38
  1. 39 Ratings

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Most helpful positive review

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 alcoho...

Most helpful critical review

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

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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 alcoho...

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.

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 ...

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...

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 d...

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 w...

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...

Delicious! Very easy. I used dark rum for the glaze too.

Very good, very easy to make. I omitted the nuts, since I'm allergic, but followed all other directions to a 't'. As with many other baked goods, I found that the taste was much richer the d...

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