Butter-Rum Brown Sugar Cake

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Does anyone remember butter rum flavored Life Savers candy? (By the way, what happened to those? I haven’t seen them in years.) When I was a kid, my grandmother always used to have a roll (or two) tucked away in her purse, and they made an exceptional (albeit, very rare) treat when my sister and I could convince my mom to let my grandmother give us one! (I guess my mom ran a pretty tight ship, lol.)


Because of that candy, butter-rum is one of my favorite flavors, and I thought why not turn it into a cake? With its moist, dense texture and buttery flavor, this cake is very similar to pound cake but with the added lovely aroma and flavor of butter-rum. Topped with whipped cream or a drizzle of maple syrup, it makes a lovely holiday dessert, or eaten as-is, it’s a wonderful afternoon treat with a cup of tea.

I’m going to be taking a little break from blogging for the holidays, but I plan to be back around the first of the year (I might sneak in a post before then if I get the chance though!).

I’m wishing all of you a joyous time with family and friends…Merry Christmas and Happy New Year! 


Butter-Rum Brown Sugar Cake
Prep time: 
Cook time: 
Total time: 
Yield: 3 mini loaves (the mini loaf pans I use are 5¾ inches long X 3 inches wide X 2 inches deep); makes about 12 servings
  • ½ cup (115 g) unsalted butter, at room temperature, plus a little more to grease the pans
  • 1 cup (215 g) brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon butter-flavored extract
  • 1 teaspoon rum-flavored extract
  • ½ cup (120 ml) milk
  • 2 cups (255 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  2. In a medium bowl, beat together the butter, brown sugar, eggs, and extracts until light and fluffy, then beat in the milk.
  3. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
  5. Divide the batter between the 3 loaf pans and bake until golden, about 25 to 30 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
  6. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

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  1. says

    I used to loveee those lifesavors-totally forgot about them! Te bread looks just perfect-I would like a slice for breakfast! happy holidays!!!!!!

  2. says

    YES I remember those and they were my favorite lifesaver flavor! My grandpa always used to have the peppermint ones with him though. Still good, but not as fun.

    This pound cake sounds delicious! I’m sure it would give me a flashback to the flavor of yore.

  3. says

    I do remember those Life Savers and loved ’em! So happy you made a cake that mimics that flavor. Happy Holidays Faith & I look forward to see what you will be posting in the new year. xo

  4. says

    Looks like one gorgeous cake! Texture is everything for pound cake, and I’d say you’ve nailed it here. I’ve never seen said Lifer Savers, but I’m willing to bet your cakes are at least 20x better, no contest. :)

  5. says

    I do remember butter rum lifesavers! They were my mother in law’s very favorite and she always kept a roll of them handy. I think of her every time I taste that distinctive flavor. :) I hope you and yours have a very Merry Christmas and all the blessings of the season! :)

  6. says

    butter-rum is one of those flavors that i always find pleasant, regardless of the fact that i can barely tolerate the taste of rum! this is a delightful cake, faith. :)

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