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.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/butter-rum-brown-sugar-cake-merry-christmas/