Delicious Brown Sugar Pound Cake Recipe
Is there anything better than the smell of freshly baked pound cake in your kitchen? Rich, buttery aroma filling every corner of your house… simply divine! This Brown Sugar Pound Cake with Rum will not only make your home smell incredible, but it will also become one of your go-to dessert recipes. Trust me; once you try it, you won’t go back!
This pound cake recipe has a twist that makes it stand out – dark rum. One of my favorite alcoholic beverages to add to recipes, rum gives this classic dessert a unique and flavorful kick. Combined with rich brown sugar and butter, this recipe is a delicious treat that can be served at any time of the day.
I am a professional chef specializing in British cuisine, and I love experimenting with traditional recipes by adding my twist to them. This brown sugar pound cake is a prime example of that, and I hope you’ll enjoy baking it as much as I do. In this article, I’ll share with you all the ingredients and instructions you need to make this irresistible cake in no time. So, let’s roll up our sleeves and get baking!
Why You’ll Love This Recipe
Are you ready to take your taste buds on a journey? Look no further than this brown sugar pound cake with rum recipe. Rich and flavorful, this dessert is perfect for any special occasion or simply as a treat for yourself and loved ones.
First and foremost, the combination of brown sugar, dark rum, and vanilla creates an unforgettable taste experience. The sweet aroma of caramelized brown sugar will fill your kitchen while the buttery texture will melt in your mouth. And once you add the dark rum, it adds that extra kick that will surprise your taste buds. From the first bite to the last, you’ll be asking for more.
But it’s not just about the taste. This recipe is also incredibly easy to make. With accessible ingredients like flour, baking powder, salt, milk, eggs, and butter alongside unique ingredients like light corn syrup, dark rum, and chopped pecans – this recipe calls for an effortless yet impressive centerpiece dessert.
One of my favorite reasons why you’ll love this recipe is its versatility. Add nuts into the batter or swap brown sugar with light brown sugar to create a different flavor profile. Use a bundt pan to elevate its stunning visual appeal or bake it as cupcakes to serve them individually.
Finally, don’t forget about how wonderful this recipe tastes when it’s paired with anything from whipped cream to fruit compote — even drizzle caramel sauce on top to add an even deeper caramel flavor note.
In summary, this Brown Sugar Pound Cake with Rum has everything you crave in a dessert: rich flavors and textures; unique ingredients; ease of preparation; versatility; and to top it off, works great with virtually any accompaniment. I guarantee that this recipe will become a staple in your collection of mouth-watering desserts!
Ingredient List
For this brown sugar pound cake with rum recipe, you will need:
- 3 cups (6 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 cups packed dark brown sugar
- 6 large eggs, room temperature
- 1/2 cup dark rum
- 1/2 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup whole milk
For the Rum Glaze, you will need:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup dark rum
Optional additions for serving or garnishing:
- Chopped pecans
- Caramel sauce
- Whipped cream
The Recipe How-To
Now that you know why this Brown Sugar Pound Cake with Rum recipe is a must-try, let’s dive into the how-to. First things first, gather all your ingredients and preheat your oven to 325°F.
Creaming the Butter and Sugars
In a large mixing bowl, cream together 1 cup of butter softened, 1 1/2 cups of granulated sugar, 3/4 cup of light brown sugar packed, and 1/2 cup of dark brown sugar packed until light and fluffy. This typically takes anywhere from 5-7 minutes on medium-high speed.
Adding Eggs and Vanilla
Next up, add in 6 large eggs one at a time, making sure to beat each one well before adding the next. Then, stir in 2 teaspoons of vanilla.
Combining the Dry Ingredients
In another bowl, whisk together 3 cups of purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
Incorporating the Dry Ingredients and Milk
Gradually add in the dry ingredients to the creamed mixture, alternating with 1 2/3 cups of milk (about 1/3 at a time) until everything is well combined.
Adding in the Dark Rum
Fold in 1/2 cup of dark rum until just combined.
Pouring and Baking
Pour the batter into a greased and floured bundt pan. Bake for about 60-70 minutes or until a toothpick inserted near the center comes out clean.
Making Rum Glaze
In a small saucepan over medium heat combine:
– 1 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup dark rum
– 1/4 cup unsalted butter
Stir continuously until all sugar has dissolved, then simmer for 2 minutes to thicken.
Serving the Cake
Once removed from the oven, allow the cake to cool in the pan for 15 minutes, then remove it from the pan and let it cool on a wire rack for 30 minutes before glazing. Brush with a rum glaze or caramel drizzle and sprinkle with some chopped pecans if you’re feeling fancy. Serve with a side of ice cream or fresh fruits.
Enjoy your homemade Brown Sugar Pound Cake with Rum dessert!
Substitutions and Variations
If you want to make some changes or substitutions to this Brown Sugar Pound Cake recipe, I have some suggestions that could work well. First, instead of dark rum, you could use a light rum or bourbon for a slightly different flavor profile. You could also swap the rum entirely for a combination of vanilla extract and milk.
Additionally, if you want to reduce the sugar content a bit, you could try using honey or maple syrup instead of corn syrup. Just be aware that this will change the texture and sweetness level slightly.
For a gluten-free version of this cake, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure it is meant for baking so that your cake turns out fluffy and delicious! Another variation is to add chopped pecans or walnuts to the batter for a nuttier flavor and extra crunch.
Finally, if you prefer something other than a traditional pound cake, try baking this in a bundt pan instead of a loaf pan. The ridges on the bundt pan give it an elegant look and help the caramel rum glaze penetrate deeper into the cake.
Remember, following these substitutions and variations might result in changes in taste and texture, so don’t be afraid to experiment and adjust according to your preferences.
Serving and Pairing
Once your brown sugar pound cake with rum is ready, let it cool down completely before slicing it up. The cake’s texture is dense, moist and crumbly with a rich golden brown color and caramel undertones from the brown sugar.
The cake’s flavors are divine thanks to a perfect blend of brown sugar, vanilla, dark rum, and butter. To accentuate those flavors, serve the pound cake with chopped pecans that offer a nutty crunch to complement the smooth cake texture. You can also dust some powdered sugar over the top of the finished cake for presentation.
This dessert pairs well with bold coffee or tea flavors like espresso or chai; milk, hot chocolate or even spiced cider would also be good companions for this warm and cozy cake recipe.
Suppose you want to have another twist on this dessert try serving it with hot rum sauce instead that showcases the rum flavor while adding some extra sweetness. Another classic approach is caramel drizzle icing, which elevates the overall richness of the dessert while balancing its sweetness.
Overall, this brown sugar pound cake with rum will be an instant hit at any gathering or family dinner. Perfect for cold evenings indoors sharing with friends and loved ones.
Make-Ahead, Storing and Reheating
Once you have baked the Brown Sugar Pound Cake with Rum, you may be curious about how to store it or even serve it the next day. Luckily, this cake stores very well and can maintain its flavor and texture for several days if stored properly.
To make the cake ahead of time, simply bake it as instructed and then let it cool completely. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container or cake carrier. You can keep the cake at room temperature for up to three days or in the refrigerator for up to a week.
When reheating the cake, it is best to warm slices individually rather than reheating the whole cake. To do this, simply place a slice of cake on a microwave-safe plate and heat it for 10-20 seconds until warm. Alternatively, you can reheat slices in a preheated oven at 250°F for 5-7 minutes.
If you want to add an extra layer of flavor to your already delicious Brown Sugar Pound Cake with Rum, consider adding a drizzle of caramel glaze or rum sauce on top. Not only will this add some extra sweetness, but it will also help moisten any dry areas that may have developed during storage.
Overall, this cake is perfect for making ahead of time and serving at any gathering or as a special treat for yourself. Its versatility in terms of storage and reheating options makes it convenient for any type of occasion.
Tips for Perfect Results
To ensure that your brown sugar pound cake with rum comes out perfectly every time, follow these helpful tips:
1. Use room temperature ingredients – This allows for them to blend together better and create a smoother consistency.
2. Cream your butter and sugars until light and fluffy – This step helps create air pockets in the batter, resulting in a lighter texture.
3. Add eggs one at a time, beating well after each addition – This will help to incorporate more air into the batter.
4. Sift together dry ingredients – This ensures there are no lumps and that everything is evenly distributed.
5. Fold in flour gradually – Overmixing can cause the cake to become tough and dense.
6. Use light corn syrup for the rum sauce and dark corn syrup for the caramel sauce – The different flavors complement each other nicely.
7. Let the cake cool completely before drizzling on any glazes or sauces – A warm cake will absorb the liquid too quickly, causing it to become soggy.
8. Toast chopped pecans to enhance their flavor before adding them to the batter or using them as a topping.
By following these tips, you’ll be able to impress your guests with a perfectly moist and delicious brown sugar pound cake with rum every time.
FAQ
Now, let’s dive into some frequently asked questions about this delicious Brown Sugar Pound Cake with Rum recipe:
What does rum do to cakes?
Incorporating alcoholic beverages into baked goods can enhance their taste, structure, and sometimes, alter their texture. Popular choices include bourbon, rum, port, and vodka.
Does alcohol stay in rum cake?
Rum cake may have alcohol content due to the use of rum in both the cake and sauce. However, a significant amount of the alcohol evaporates during the cooking process. Despite this, it’s important to note that the belief that all of the alcohol is completely cooked out during baking is not entirely accurate.
Is light or dark rum better for rum cake?
When it comes to baking a rum cake, choosing the right type of rum can make all the difference. A dark rum such as Captain Morgan can add a depth of complexity and a spicy kick to your cake, while Angostura 5 years can bring out the flavors of toffee and caramel with a subtle hint of warm spices. To get your hands on the best rum for your rum cake, consider buying from Drizly.
What is Elvis Presley pound cake?
I came across an interesting fact about Elvis Presley and pound cake. I learned that pound cake, for Elvis, was not just any cake, but one baked by his childhood friend Janelle McComb. The Sterns, who received the recipe from McComb, reportedly had the chance to taste this famous cake. They even shared that McComb would make two loaves of the pound cake every Christmas and bring them to Graceland. This tradition continued until the year of Elvis’s passing.
Bottom Line
It’s no secret that pound cake is already delicious, but add in some dark rum and caramel sauce, and you’ll be amazed at just how much better it can be. This Brown Sugar Pound Cake With Rum Recipe is perfect for any special occasion or for when you’re simply in the mood for something extra indulgent.
Whether you’re hosting a party or just craving a decadent dessert, this recipe is guaranteed to impress. So why not give it a try? You’ll love the rich and flavorful combination of dark rum and brown sugar. Plus, the moist and tender texture of this cake will be sure to satisfy your sweet tooth.
Don’t be afraid to get creative with this recipe, either. There are plenty of ways to customize it to suit your taste buds. For instance, you could try adding chopped pecans or swapping out the rum for another kind of liquor. The possibilities are endless!
In conclusion, I highly recommend that you try this delicious Brown Sugar Pound Cake With Rum Recipe. With its rich flavor and moist texture, it’s guaranteed to become a new favorite in your dessert repertoire. So what are you waiting for? Get baking!
Brown Sugar Pound Cake With Rum Recipe
Ingredients
- 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
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.