The Dominican Cookbook by Maria Ramirez de Carias lists the following cake: Brown Sugar Cake
Ingredients: 1 cup, plus 2 tablespoons softened butter; 2-1/2 cups, plus 3 tablespoons all-purpose flour; 1 teaspoon salt; 1-1/2 teaspoons baking soda; 2 cups brown sugar; 3 eggs, at room temperature; 1 cup milk; 1 tablespoon rum.
Directions: Preheat oven to 350F. Grease a ten-inch tube pan with 2 tablespoons butter and dust with 3 tablespoons flour. Sift together the 2-1/2 cups flour, the salt, and the baking soda. With an electric mixer, cream 1 cup butter and gradually add the sugar. Beat until light and fluffy, for about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the sifted flour, alternating with the milk. Add the rum. Blend only until the ingredients are moistened. Turn the mixtureinto the greased and dusted pan and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let the cake cool in the pan to room temperature before removing. Top with guava shells in syrup or with meringue frosting if desired.
