Recipe

Dominican Brown Sugar Cake with CARNATION® Frosting

4.2 9 Recipe Reviews | Rate this Recipe | 73 Saves
Covered with creamy Carnation Frosting and decorated with red guava shells, this festive Christmas cake is ideal for any holiday gathering. Canned guava shells may vary in color, so don’t be concerned if some are less brightly colored. For a simple—but still delicious—presentation, omit the frosting and guava shells and dust the top of the cake with powdered sugar just before serving.

15 mins. to Prepare

55 mins. Cooking Time

30 mins. Standing Time cooling

100 mins. Total

Servings: 12 servings

Difficulty: Intermediate

Ingredients

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Directions

FOR CAKE:
PREHEAT
oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

SIFT remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.

BAKE for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Spread Carnation Frosting on top and side of cooled cake. Garnish, if desired, with guava shells. Store in refrigerator.

FOR CARNATION FROSTING
BEAT
butter and powdered sugar in large mixer bowl until creamy. Add 1/4 cup evaporated milk and vanilla extract; mix until smooth. Makes 2 cups.

NOTE: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.
Amount Per Serving
Servings: 12 servings
Calories610
Calories from Fat220
%Daily Value*
Total Fat 24g37%
Saturated Fat 15g75%
Cholesterol 120mg39%
Sodium 470mg20%
Carbohydrates 92g31%
Dietary Fiber .5g3%
Sugars 69g
Protein 7g
Vitamin A15%
Vitamin C0%
Calcium15%
Iron10%
* Percent Daily Values are based on a 2,000 calorie diet.
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This cake is so moist and tasty. I made it with vanilla instead of rum extract. I made it for a family get together and everyone loved it. We are always trying out new recipes on one another. This one is easy to do.

I made this recipe into cupcakes and they came out wonderfully! They are moist and had just the right amount of flavor. The frosting was very good as well. I liked a previous review suggesting coloring for different holidays, this is a good all year long treat. And this was also a simple recipe for my baking challenged husband, we had fun making these together.

I was so excited to try this cake. THe cake tasted dry and needed more flavor. I expected a richer flavor. I LOVED the icing for the cake, I will be using this part of the recipe again just for a different cake.

I made this cake for a bake sale and got a call from someone I didn't know (she had tried some at the person who bought it's house) asking for the recipe. Sweetness. It is that good!

Hubby doesn't like the "flavor" of rum, so I used Coconut flavoring. It still was delicious! Also, tinted the frosting pink for Valentine's Day!

This is a very nice cake. Nice flavor and carmel in color. Great with coffee. The guava might be difficult to find. But you print and cut the stencils for powdered sugar.

I made three of these cakes today, two for church tomorrow, and one for us. My husband is my faithful tester, and gave me two thumbs up!!!. I did use SPLENDA BROWN SUGAR,and Carnation fat free milk in both the cakes and frosting with excellent results....

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