Ingredients for Brown Sugar Pound Cake With Rum
- 2 tablespoons unsalted butter
- Dark Brown Sugar
- ¼ cup packed light brown sugar
- 4 large eggs
- Flour
- Salt
- Baking Powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Whipping Cream
- Light Corn Syrup
- Dark Rum
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How to Make Brown Sugar Pound Cake With Rum
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups packed light brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the rum sauce:
- In a medium saucepan, combine 1 cup heavy cream, 2 tablespoons unsalted butter, ¼ cup packed light brown sugar, 2 tablespoons light corn syrup, and 2 tablespoons dark rum.
- Bring to a simmer over medium heat, whisking constantly until the sugar is dissolved.
- Reduce heat to low, cover, and simmer for 1 minute. Remove from heat and let cool slightly.
- Once the cake is completely cool, drizzle the rum sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
281g
Fat
90g
Carbs
32g
