Brown Sugar Pound Cake With Rum Food

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

POUND CAKE WITH RUM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

BROWN SUGAR-RUM CAKE

Steps:

• Preheat oven to 350°F. Grease (with shortening) and lightly flour a 13- x 9-inch pan. Mix flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Beat brown sugar and butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilkto butter mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.
• Bake at 350°F for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
• Make the Simple Rum Frosting: Beat 3 cups powdered sugar and 3/4 cup softened butter at medium speed with an electric mixer until light and fluffy. Beat in 2 Tbsp. rum. Spread top of cake with frosting; sprinkle with pecans.

BROWN SUGAR-RUM CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour batter into pan.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on medium speed until light and fluffy. Beat in rum. Frost cake; sprinkle with pecans.

BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BROWN-SUGAR POUND CAKE

Steps:

• Heat oven to 375 degrees. Butter and lightly flour a 9-by-4 1/2-by-2 3/4-inch loaf pan; set aside. Whisk eggs together in a bowl; set aside.
• In bowl of an electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla and almond extracts, and mix until combined. Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Gradually add flour mixture to the butter mixture, and mix, on low speed, just until flour is incorporated. Using a spatula, spread batter evenly into the prepared pan.
• Bake cake until richly browned on top and a cake tester inserted into the middle comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Run a knife around inside of pan, and turn out cake. Wrap in plastic wrap, and store at room temperature up to 2 days.

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE

Steps:

• Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
• Add eggs one at a time, beating well after each.
• Combine dry Add alternately with milk&vanilla starting adn ending with dry.
• Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
• Cool completely, remove from pan.
• Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and continue to boil for 1 minute to wash crystals down side of pan.
• Uncover and continue to boil for 3-4 minutes.
• Let cool slightly.
• Serve over slices of cake.
• Rum Glaze Put all in a small heavy pan.
• Let it cook, stirring occasionally til mixed well.
• I let it cook a couple more minutes until it was thickened.
• Pour over top of cake.

BROWN SUGAR POUND CAKE WITH RUM

Steps:

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