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Fabulous Dessert: Brown Sugar Rum Cake
May. 3rd, 2010 04:16 pmBrown Sugar Rum Cake
I just made this cake for a dear friend's birthday last night.
Prep: 15 minutes
Bake: 55 minutes
Cool: 30 minutes or more
Servings: 12
Ingredients
Directions
Preheat oven to 350°F. Using cooking spray and 3 tablespoons flour, prepare 9-inch fluted Bundt/tube pan, using a pastry brush if necessary to coat pan well with flour.
Sift remaining flour, baking powder, and salt together in a medium bowl. Set aside. In large mixing bowl, beat butter with electric mixer until creamy. Add brown sugar in 1/4-cupfuls, beating between additions. Continue beating 4-5 minutes, until light and loose. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture and evaporated milk, in small amounts, alternating between the two, until all incorporated. Add rum and stir until just mixed.
Spoon batter into prepared pan. Tap pan on countertop to release any air bubbles.
Bake 55-60 minutes or until a knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate, loosening from sides of pan if necessary using a thin silicone spatula.
While cake is cooling, make Rum Glaze:
Rum Glaze
Directions
Melt butter in a small saucepan over medium heat. Mix together sugar and cornstarch and stir into butter. Pour in milk, cook and stir frequently until the mixture begins to boil. Continue cooking until thickened, stirring constantly. Remove from heat and stir in rum. Pour over top of cake slowly.
You can also choose to pour the glaze over the cake while it is still in the pan, but wait until it's cooled and you're ready to invert the cake. Give the glaze a few minutes to run down the edges and soak into the cake, then invert onto plate.
I just made this cake for a dear friend's birthday last night.
Prep: 15 minutes
Bake: 55 minutes
Cool: 30 minutes or more
Servings: 12
Ingredients
- cooking spray
- 3 tablespoons flour for the pan
- 1 cup unsalted butter (2 sticks), softened
- 2-1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups packed brown sugar
- 3 large eggs
- 1 cup evaporated milk
- 2 tablespoons dark rum
Directions
Preheat oven to 350°F. Using cooking spray and 3 tablespoons flour, prepare 9-inch fluted Bundt/tube pan, using a pastry brush if necessary to coat pan well with flour.
Sift remaining flour, baking powder, and salt together in a medium bowl. Set aside. In large mixing bowl, beat butter with electric mixer until creamy. Add brown sugar in 1/4-cupfuls, beating between additions. Continue beating 4-5 minutes, until light and loose. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture and evaporated milk, in small amounts, alternating between the two, until all incorporated. Add rum and stir until just mixed.
Spoon batter into prepared pan. Tap pan on countertop to release any air bubbles.
Bake 55-60 minutes or until a knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate, loosening from sides of pan if necessary using a thin silicone spatula.
While cake is cooling, make Rum Glaze:
Rum Glaze
- 1 tablespoon butter
- 1-1/2 teaspoons cornstarch
- 1/4 cup sugar
- 1/2 cup milk
- 1-1/2 teaspoons dark rum
Directions
Melt butter in a small saucepan over medium heat. Mix together sugar and cornstarch and stir into butter. Pour in milk, cook and stir frequently until the mixture begins to boil. Continue cooking until thickened, stirring constantly. Remove from heat and stir in rum. Pour over top of cake slowly.
You can also choose to pour the glaze over the cake while it is still in the pan, but wait until it's cooled and you're ready to invert the cake. Give the glaze a few minutes to run down the edges and soak into the cake, then invert onto plate.
