Dominican Brown Sugar Cake with CARNATION® Frosting

Dominican Brown Sugar Cake with CARNATION® Frosting
Makes:
12
servings
Prep Time:
15
minutes
Total Time:
100
minutes
based on 9 reviews
10

Dietary Considerations:

Vegetarian
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.

In this recipe:

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Ingredients:

  • CAKE
  • 1 cup (2 sticks) plus 2 tablespoons butter, softened, divided
  • 2 1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups dark brown sugar
  • 3 large eggs
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
  • CARNATION® FROSTING
  • 1/4 cup (1/2 stick) butter, softened
  • 3 1/2 cups sifted powdered sugar
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 teaspoon vanilla extract
  • Garnish suggestion: canned guava shells in syrup, drained (optional)

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.


Reviews:

Review This Recipe

Sad

 Star(s)

Beatrice Ottley from BRONX, NY

I don't know what happen , but I followed the recipe exactly the way it is . This cake came out totally opposite from what it looks like. The only thing that came out right was the frosting. I would really like to try this recipe again , but something just isn't right about it.

Read More Reviews

Review This Recipe
  •  Star(s)

    Moist and tasty.

    Debbie Williamson from San Diego, CA

    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.

  •  Star(s)

    great cupcakes

    Jennifer Balague from Beaverton, OR

    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.

  •  Star(s)

    Good Icing, dry cake

    Nikki Cox from ADAIRSVILLE, GA

    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.

  •  Star(s)

    Very Good: Very Easy

    brian beermann from INVER GROVE HEIGHTS, MN

    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!

  •  Star(s)

    Delicious!

    Jan Wilkins from BLYTHEVILLE, AR

    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!

  •  Star(s)

    Dominican Brown Sugar Cake with Carnation Frosting

    Denise Middleton from HEMET, CA

    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.

  •  Star(s)

    Brown Sugar Cakes

    ANGELINA ROGERS from AKRON, OH

    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....

  •  Star(s)

    Sad

    Beatrice Ottley from BRONX, NY

    I don't know what happen , but I followed the recipe exactly the way it is . This cake came out totally opposite from what it looks like. The only thing that came out right was the frosting. I would really like to try this recipe again , but something just isn't right about it.

  •  Star(s)

    Brown Sugar Cake

    Priscilla-Jane Raykoske from WALLINGFORD, VT

    This cake is so moist and tasty. I made it for the first, but not the last time recently. It got rave reviews from the ladies who get together for lunch on a weekly basis. We are always trying out new recipes on one another. This one is easy to do, most of the ingredients are always in our pantries, and folks just love the taste! You can't go wrong with this one!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 610
  • Calories from Fat: 220
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 15g (75% of DV)
  • Cholesterol: 120mg (39% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 92g (31% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 69g
  • Protein: 7g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Dominican Brown Sugar Cake with CARNATION® Frosting

Ingredients

  • CAKE
  • 1 cup (2 sticks) plus 2 tablespoons butter, softened, divided
  • 2 1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups dark brown sugar
  • 3 large eggs
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
  • CARNATION® FROSTING
  • 1/4 cup (1/2 stick) butter, softened
  • 3 1/2 cups sifted powdered sugar
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 teaspoon vanilla extract
  • Garnish suggestion: canned guava shells in syrup, drained (optional)

 

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.

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