Brown Sugar Pound Cake with Rum
Indulge in the rich, buttery decadence of this Brown Sugar Pound Cake with Rum—a timeless dessert elevated with warm caramel notes and a subtle kick of dark rum. Featuring a perfectly moist texture and a deep, earthy sweetness from brown sugar, this cake is baked to golden perfection in a classic bundt pan for an elegant presentation. A hint of vanilla and a whisper of rum give it a sophisticated flavor profile, while a dusting of powdered sugar provides a simple yet striking finish. Ideal for special occasions or cozy evenings, this pound cake is easy to prepare and serves as a crowd-pleasing centerpiece. Pair it with fresh berries or a dollop of whipped cream to make every bite unforgettable!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Brown sugar, packed
- 0.5 cup Granulated sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Dark rum
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a standard (10-cup) bundt pan generously with butter or nonstick spray, then lightly dust with flour, tapping out the excess.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Mix in the vanilla extract and dark rum until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the creamed butter mixture in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix just until everything is incorporated, being careful not to overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 52.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
