Brown Sugar Pound Cake With Rum Recipe

Name: Brown Sugar Pound Cake With Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 325u00b0F.
2
Grease and flour a 10-inch tube pan.
3
Cream butter and slowly add sugar to the soft butter.
4
Beat, till very light and fluffy.
5
Add eggs, one at the time, beating well after each addition.
6
Add vanilla.
7
Combine dry ingredients.
8
Add to butter alternating with the milk.
9
End with the flour mix.
10
Fill in prepared pan.
11
Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
12
Cool cake completely; then remove from pan.
13
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.
14
For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
15
Bring to a boil over medium heat, whisking occasionally.
16
Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
17
Wash the sides with a wet brush to clear off all sugar.
18
Uncover and boil for 3-4 minutes without stirring.
19
Cool lightly and drizzle over cake.

2119

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter (2 sticks), 2 cups dark brown sugar, firmly packed, 1 cup sugar, 6 large eggs, and more.

Yes, Brown Sugar Pound Cake With Rum falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar Pound Cake With Rum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions