Brown Sugar Pound Cake With Rum Recipes

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BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE



Brown Sugar Pound Cake with rum sauce or glaze image

This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!

Provided by Ann Arber

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup butter, softened
2 cups dark brown sugar, packed
1 cup granulated sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoons vanilla
1/2 cup whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons rum or 1 tablespoon rum flavoring
1/3 cup butter
3 tablespoons canned evaporated milk
3/4 cup dark brown sugar (packed)
1 tablespoon rum flavoring

Steps:

  • Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Combine dry Add alternately with milk&vanilla starting adn ending with dry.
  • Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
  • Cool completely, remove from pan.
  • Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
  • Bring to a boil over medium heat, stirring occasionally.
  • Cover and continue to boil for 1 minute to wash crystals down side of pan.
  • Uncover and continue to boil for 3-4 minutes.
  • Let cool slightly.
  • Serve over slices of cake.
  • Rum Glaze Put all in a small heavy pan.
  • Let it cook, stirring occasionally til mixed well.
  • I let it cook a couple more minutes until it was thickened.
  • Pour over top of cake.

Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8

BROWN SUGAR POUND CAKE WITH RUM



Brown Sugar Pound Cake With Rum image

Sweet, dense and oh so very good. A true pound cake with the flavor of the deep south. The ultimate comfort food! Cooking time is baking time.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup butter (2 sticks)
2 cups dark brown sugar, firmly packed
1 cup sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoons vanilla
1/2 cup whipping cream
1/2 cup butter (1 stick)
1/2 cup dark brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
3 tablespoons dark rum

Steps:

  • Preheat the oven to 325°F.
  • Grease and flour a 10-inch tube pan.
  • Cream butter and slowly add sugar to the soft butter.
  • Beat, till very light and fluffy.
  • Add eggs, one at the time, beating well after each addition.
  • Add vanilla.
  • Combine dry ingredients.
  • Add to butter alternating with the milk.
  • End with the flour mix.
  • Fill in prepared pan.
  • Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
  • Cool cake completely; then remove from pan.
  • Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
  • For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
  • Bring to a boil over medium heat, whisking occasionally.
  • Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
  • Wash the sides with a wet brush to clear off all sugar.
  • Uncover and boil for 3-4 minutes without stirring.
  • Cool lightly and drizzle over cake.

Nutrition Facts : Calories 691.2, Fat 30.2, SaturatedFat 18.1, Cholesterol 183.2, Sodium 345.1, Carbohydrate 97.8, Fiber 0.8, Sugar 70.5, Protein 7.5

SASSY POUND CAKE



Sassy Pound Cake image

Provided by Warren Brown

Categories     dessert

Time 1h30m

Yield enough batter for: 1 (9-cup) bundt pan that serves 15

Number Of Ingredients 36

6 ounces unsalted butter, room temperature (1 1/2 sticks)
3 cups superfine granulated sugar
1 vanilla bean, split and seeds scraped
5 eggs
3 cups plus 3 tablespoons all-purpose flour
1/4 teaspoon cayenne
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 orange, zested
1/2 cup pureed fresh mango
2 tablespoons tequila
1 1/2 teaspoons vanilla extract
2 tablespoons rum
1 teaspoon orange oil
Nonstick spray with starch (recommended: Baker's Joy)
Confectioners' sugar, for dusting
6 ounces unsalted butter, room temperature (1 1/2 sticks)
3 cups superfine granulated sugar
1 vanilla bean, split and seeds scraped
5 eggs
3 cups plus 3 tablespoons all-purpose flour
1/4 teaspoon cayenne
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 orange, zested
1/2 cup pureed fresh mango
2 tablespoons tequila
1 1/2 teaspoons vanilla extract
2 tablespoons rum
1 teaspoon orange oil
Nonstick spray with starch (recommended: Baker's Joy)
Confectioners' sugar, for dusting

Steps:

  • Preheat your oven to 350 degrees F.
  • In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
  • Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
  • Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
  • At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
  • After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
  • Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
  • Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
  • Dust with confectioners' sugar and enjoy!
  • Preheat your oven to 350 degrees F.
  • In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
  • Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
  • Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
  • At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
  • After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
  • Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
  • Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
  • Dust with confectioners' sugar and enjoy!

BROWN SUGAR POUND CAKE I



Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

POUND CAKE WITH RUM TOPPING



Pound Cake with Rum Topping image

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

Provided by Jessica

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 24

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g

RUM-RAISIN POUND CAKE



Rum-Raisin Pound Cake image

Categories     Cake     Rum     Fruit     Brunch     Dessert     Bake     Raisin     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup powdered sugar
2 teaspoons whipping cream

Steps:

  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
  • Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
  • Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE



Brown Sugar Cake with Rum-Caramel Sauce image

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

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel topping
2 tablespoons light rum or 1 teaspoon rum extract

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



Brown Sugar-Rum Cake image

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

2 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups packed dark brown sugar
1 cup butter, softened
3 eggs
3 teaspoons vanilla
3/4 cup buttermilk
3 cups powdered sugar
3/4 cup butter or margarine, softened
2 tablespoons dark rum
1 cup coarsely chopped pecans, toasted

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 POUND CAKE



Brown-Sugar Pound Cake image

Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch loaf

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for pan
4 large eggs, room temperature
1 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Butter and lightly flour a 9-by-4 1/2-by-2 3/4-inch loaf pan; set aside. Whisk eggs together in a bowl; set aside.
  • In bowl of an electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla and almond extracts, and mix until combined. Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Gradually add flour mixture to the butter mixture, and mix, on low speed, just until flour is incorporated. Using a spatula, spread batter evenly into the prepared pan.
  • Bake cake until richly browned on top and a cake tester inserted into the middle comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Run a knife around inside of pan, and turn out cake. Wrap in plastic wrap, and store at room temperature up to 2 days.

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From apple-pie-caramel-cookies.thetabaco.com


BROWN SUGAR POUND CAKE RECIPE | LEITE'S CULINARIA
2020-06-03 Make the cake. Heat the oven to 325°F (160°C). Butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans, tapping out any excess flour. In a medium bowl, stir together the flour, baking powder, and salt with a fork. In a small bowl, stir the vanilla into the milk.
From leitesculinaria.com


BROWN SUGAR POUND CAKE WITH RUM BEST RECIPES
2022-03-25 For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
From wiki-recipes.info


SPICED BROWN SUGAR POUND CAKE - SHUTTERBEAN
2017-10-18 2 tablespoons rum. Preheat the oven to 325F. Spray a 10 cup bundt pan with nonstick cooking spray. Place butter, brown sugar, granulated sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and mix until well incorporated.
From shutterbean.com


BROWN SUGAR RUM GLAZE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BROWN SUGAR POUND CAKE WITH RUM SAUCE | DOMINO SUGAR | RECIPE …
Feb 7, 2016 - Brown Sugar Pound Cake with Rum Sauce | Domino Sugar. Feb 7, 2016 - Brown Sugar Pound Cake with Rum Sauce | Domino Sugar . Feb 7, 2016 - Brown Sugar Pound Cake with Rum Sauce | Domino Sugar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


SWEET POTATO POUND CAKE WITH CARAMEL RUM SAUCE RECIPE
In a large bowl beat the butter, eggs, white sugar, brown sugar, sweet potatoes, buttermilk, sour cream and vanilla extract together. Add the flour mixture to the creamed mixture and mix well. Stir in nuts and raisins. Spray a 10 inch bundt pan with cooking spray, pour in batter.
From foodnewsnews.com


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