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-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 RUM GLAZE
I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.
Provided by Roxanne J.R.
Categories Dessert
Time 15m
Yield 1 9" bundt cake
Number Of Ingredients 5
Steps:
- In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
- Cook 5-8 minutes until bubbly and brown.
- Add 3 tablespoons dark rum and whisk for about 1 minute.
- Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
- Pour over cake.
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