Originally introduced to this Brown Sugar-Rum Pound Cake through a Southern Living magazine many years ago, I still long to make it in my dreams! Even though I can’t find the original online now, I had printed off a copy of it from Allrecipes.com, who credited it to Southern Living, almost 15 years ago that I still possess. Prior to that, I had written it on an actual recipe card! ( Who does that now??) I’ve adapted it slightly using dark brown sugar instead of light brown, spiced rum instead of dark, more vanilla and some rum extract for a bit more rum punch. I guarantee this will become a favorite of yours to make for any reason any time of the year!
Prep:
Take butter and eggs out of the refrigerator so they are at room temperature before starting the process.
Generously coat baking pans with a pan release*( see note in recipe below) using a pastry brush or your reliable baking spray. If your pan has a lot of crevices, brush it on. Sprinkle bottom of pan with finely chopped pecans. Don’t worry if some willingly attach themselves to the sides. They have found their home there; just let them be.
Preheat oven to 325 degrees before beginning. Current knowledge indicates it’s best to allow oven to be at temperature for at least 15 minutes before inserting pans into oven.
Dry Ingredients:
In a small bowl, whisk together the flour, baking powder and salt; set aside.
Wet Ingredients:
In a glass measuring cup, blend together the milk, rum, vanilla and rum extracts; set aside.
The Mix Up:
In a large mixing bowl, cream the room temperature butter using a whisk attachment at MED speed for about 2 minutes. Scrape sides and bottom halfway and again at the end of the 2 minute mark. Increase speed to MED-HIGH for an additional minute to ensure its creaminess.
Add in the dark brown and granulated sugars. (The original recipe used light brown sugar.) Mix at MED speed for about 5-7 minutes scraping down sides and bottom at least twice and again at the end.
Add the 4 large room temperature eggs one at a time until blended in with no yolk visible. Scrape down sides and bottom after every 2 eggs.
On MED-HIGH speed, alternate adding about 1/4 of the flour and then blending in about 1/3 of the milk at a time until all is used. Scrape down about halfway and again at the end of the final additions. Continue to mix for about another minute.
Perfection is reached!
Pan it:
Carefully plop the batter in the bundt pan and spread out evenly before placing in the oven.
Bake it!
I toothpick-checked my pan at 50 minutes and it was still a little “clingy” in the middle, so I gave it and extra 10 minutes. All ovens are different, so check as necessary.
I’ve added additional baking times for other pans you might choose to use.
Cooling:
Allow pan to cool on rack for 15 minutes before inverting onto cake plate.
Hot Buttered Rum Glaze:
If using, make it just before you flip the cake out of the pan and onto a cake plate. It soaks in best on a warm cake.
Bring to a boil on LOW heat for about 2-3 minutes. Place in a glass measuring cup with a spout and drizzle over top and sides of cake until gone. YUM!
Slice it up and serve!
Slice with a serrated knife. Serve topped with whipped cream and maybe some sliced strawberries.
Brown Sugar-Spiced Rum Pound Cake
Ingredients
Pan Prep
- 1/2 c finely chopped pecans
Dry Ingredients Prep
- 2 1/2 c all purpose flour Fluff, spoon, level
- 3/4 t baking powder
- 1/4 t salt
Wet Ingredients Prep
- 2/3 c milk
- 1/4 c spiced rum
- 1 T vanilla extract
- 2 t rum extract
Mixing Bowl
- 1 1/4 c butter, room temperature 2 1/2 sticks
- 1 16 oz pkg DARK brown sugar
- 1/4 c granulated sugar
- 4 large eggs, room temperature
Hot Rum Glaze
- 1/2 c granulated sugar
- 1/4 c butter 1/2 stick
- 2 T spiced rum
- 2 T water
Instructions
Pan Prep
- Generously coat bundt pan with pan-release*(see note below), ensuring all nooks, crannies and center tube are covered. Sprinkle bottom of pan evenly with finely chopped pecans. allowing some to coat the sides as they are distributed.
- Make sure eggs are at room temperature before blending into bowl mixture.
- Preheat oven to 325 ℉.
Dry Ingredient Prep
- In a small bowl, whisk together the dry ingredients and set aside.
Wet Ingredient Prep
- In a large measuring cup, blend together the milk, spiced rum, vanilla and rum extracts, set aside.
Mixing Bowl
- Beat room temperature butter at MEDIUM speed for about 2 minutes or until creamy, scraping down the sides and bottom at least twice. Increase speed to MED-HIGH for an additional minute to ensure its creamy texture.
- Add in the dark brown sugar and 1/4 cup of granulated sugar gradually. Beat for 5-7 minutes at MEDIUM speed scraping sides and bottom.
- Add room temperature eggs, one at a time, and beat just until blended in before adding the next egg. Scrape down sides and bottom at least twice before proceeding to next step.
- Alternate adding flour and milk mixture into mixing bowl, about a 1/4 of the flour and then followed by 1/3 of the milk at a time. Beat in at LOW speed after each addition , ending with the last of the flour. Then, increase speed to MED-HIGH for about 2 mins, stopping to scrape down sides at the halfway point.
- Pour evenly into prepared pan(s). Bakng times will vary according size of pans. Time below are estimates. Check on the early side with a toothpick in center, Adjust times as needed.
- Bake at 325℉ until wooden pick inserted in the center comes out clean. Ovens vary sometimes, so check early to be on the safe side.Bundt Pan- approximately 60 mins- check at 55 min mark Two 9" x 5" loaf pans (used in original Southern Living recipe)-50-55 minsOther types of pans I've used:Mini-fluted (12 per pan) 20 mins- check at 15 min markMedium fluted pans( 4 1/4" across) 30-35 minsCool in pans on racks for 15 minutes, then remove from pans. Drizzle with the Hot Rum Glaze, if desired.
Hot Rum Glaze
- Make this glaze while pans have been on the cooling racks for about 10 minutes so it can be put on immediately after being flipped while cakes are still warm. Bring sugar, butter, rum and water to a boil over LOW heat for about 2- 3 minutes in a small saucepan, stirring occasionally. Pour into a liquid measuring cup with a spout.
- Drizzle over WARM cakes.
Notes
- Crisco shortening
- Canola oil
- Flour
