Brown Sugar-Rum Pound Cake

By BearForce

Ingredients

• Makes two rum-flavored Bundt cakes.
• 1/2 Cup chopped pecans
• 1 1/2 cups butter, softened and divided
• 1 (16Oz) package light brown sugar
• 3/4 Cup sugar, divided
• 4 eggs
• 2/3 Cup milk
• 1/4 Cup dark rum
• 2 Teaspoons vanilla extract
• 2 1/2 Cups flour
• 3/4 Teaspoon baking powder
• 1/4 Teaspoon salt
• 2 Tablespoons light rum
• 2 Tablespoons water
• Sweetened whipped cream (optional)

Details

Servings 8

Preparation

Step 1

1. Grease and flour 2 (6-cup) Bundt pans and sprinkle evenly with pecans.

2. Beat 1¼ Cups butter at medium speed with an electric mixer about two minutes. Gradually add brown sugar; beating five minutes. Add eggs, one at a time, beating just until yellow disappears.

3. Combine milk, dark run, and vanilla.

4. Combine flour, baking powder and salt; add to butter mixture alternately with milk mixture. Beat at low speed just until blended. Pour batter evenly into prepared pans.

5. Bake at 325°F for 50 to 55 minutes. Cool in pans on wire racks for 15 minutes. Remove from pans.

6. Bring remaining ½ Cup sugar, remaining ¼ Cup butter, light rum, and 2 Tablespoons water to a boil in saucepan, stirring occasionally for 3 minutes. Drizzle over warm cakes and cool.