Doesn’t the name of this one alone make your mouth start to water?! Well, just wait until your tastebuds get ahold of it. Brown Sugar Rum Cake is the most perfect treat to eat when you need something sweet! The moist, crumbly, brown sugar vanilla cake makes up the most delightfully fluffy base. The thick, rum-infused, creamy frosting will have you licking it off the spatula and the fork and wherever else you find it! Sprinkled with your favorite toasted pecans, Brown Sugar Rum Cake will bring you lots and lots of joy, slice after slice!
Ingredients
For the cake:
- shortening, to taste
- 2 1/2 cups all-purpose flour, plus more for dusting the pan
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 2/3 cups dark brown sugar, packed
- 1 cup butter, softened
- 3 large eggs
- 3 teaspoons vanilla extract
- 3/4 cup buttermilk
For the rum frosting:
- 3 cups powdered sugar
- 3/4 cup butter, softened
- 2 tablespoons rum
- 1 cup pecans, toasted, coarsely chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch pan with the shortening and then lightly flour it.
Step 3 –In a medium bowl, mix the flour, the baking powder, the baking soda, and the salt.
Step 4 –In another bowl with an electric mixer, beat the brown sugar and 1 cup of the butter at medium speed until it is light and fluffy.
Step 5 –Add the eggs, 1 at a time, to the sugar mixture, beating well after each addition.
Step 6 –Beat the vanilla into the sugar mixture.
Step 7 –Alternately add the flour mixture and the buttermilk to the sugar mixture, beginning and ending with the flour mixture; beating the batter on low speed just until blended after each addition.
Step 8 –Pour the batter into the prepared pan.
Step 9 –Bake until a toothpick inserted in the center comes out clean, about 32-35 minutes.
Step 10 –Allow the cake to cool in the pan on a wire rack, about 10-15 minutes.
Step 11 –Transfer the cake from the pan onto the wire rack until cooled completely, about 1 hour.
Step 12 –In a bowl, using an electric mixture, beat the powdered sugar and the remaining butter at medium speed until light and fluffy.
Step 13 –Beat the rum into the frosting.
Step 14 –Spread the top of the cooled cake with the frosting and sprinkle with the pecans.
Step 15 –Slice and serve.
