Two toothsome, rum-flavored Bundt cakes, excellent for any occasion.
Brown Sugar-Rum Pound Cakes
- 1/2 cup chopped pecans
- 1 1/2 cups butter, softened and divided
- 1 (16 ounce) 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 all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons light rum
- 2 tablespoons water
- Sweetened whipped cream (optional)
1 GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans.
2 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.
3 COMBINE milk, dark rum, and vanilla.
4 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.
5 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.
6 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.
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