Food and Recipes Desserts Cakes Brown Sugar-Rum Cake Be the first to rate & review! This ultra-tender sheet cake makes a great birthday cake for rum lovers. The caramel sweetness of the dark brown sugar in the cake pairs well with the rum in the rich and creamy Simple Rum Frosting. If you'd prefer to omit the alcohol altogether, replace the rum with vanilla extract or try a cream cheese frosting. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 26, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 55 mins Yield: 18 servings Ingredients Brown Sugar-Rum Cake Shortening 2 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 2/3 cups packed dark brown sugar 1 cup butter, softened 3 large eggs 3 teaspoons vanilla extract 3/4 cup buttermilk Simple Rum Frosting 3 cups powdered sugar 3/4 cup butter, softened 2 tablespoons rum Additional Ingredient Garnish: 1 cup coarsely chopped toasted pecans Directions 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. Southern Living Chef's Note Just 2 Tbsp. of rum in the frosting gives this whole cake a burst of flavor. For a non-alcoholic version, substitute Cream Cheese Frosting. Rate it Print