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Brown Sugar-Rum Cake

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Betty Crocker Kitchens
Updated Feb 22, 2017
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The dark brown sugar and rum give this cake a rich butterscotch flavor.

Brown Sugar-Rum Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 18
  • Ingredients 13
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Ingredients

Cake

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups packed dark brown sugar
  • 1 cup butter, softened
  • 3 eggs
  • 3 teaspoons vanilla
  • 3/4 cup buttermilk

Frosting

  • 3 cups powdered sugar
  • 3/4 cup butter or margarine, softened
  • 2 tablespoons dark rum
  • 1 cup coarsely chopped pecans, toasted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • Step 
    4
    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.

Nutrition

442 Calories
24g Total Fat
4g Protein
54g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
442
Total Fat
24g
0%
Saturated Fat
12g
0%
Sodium
305mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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