Brown Sugar-Rum Pound Cakes

Cooking Recipes Catalogue

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

INGREDIENTS (for 2 servings):


  • GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans.
  • 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.
  • COMBINE milk, dark rum, and vanilla.
  • 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.
  • 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.
  • 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.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.