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Brown Sugar-Spiced Rum Pound Cake

This is an adapted Southern Living Recipe I've used for years! Delicious! Make small versions to give as gifts for the holidays!
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Course: Dessert
Cuisine: American
Keyword: Dessert, Pound Cake, Rum Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: My Dragonfly Cafe

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 mins
    Other types of pans I've used:
    Mini-fluted (12 per pan) 20 mins- check at 15 min mark
    Medium fluted pans( 4 1/4" across) 30-35 mins
    Cool 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

Pan Release Recipe:
Mix together equal parts of:
  • Crisco shortening
  • Canola oil
  • Flour
Whisk together until blended well. Store in a jar in a cool place and use within 3 months. Before using, do a quick remix, then spread generously on your pan with a pastry brush to ensure that any crevices are covered.