Brown Sugar Pound Cake & Caramel Rum Sauce

By JJCR

Ingredients

• Caramel Rum Sauce:
• 1 cup (2 sticks) butter, softened
• 2 cups Domino Dark Brown Sugar, firmly packed
• 1 cup granulated sugar
• 6 large eggs
• 3 cups flour
• 1/2 tsp. baking powder
• 1 cup milk
• 2 tsp. vanilla
• 1/2 cup whipping cream
• 12 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 tbsp. light corn syrup
• 3 tbsp. dark rum ( sub )

Preparation

Step 1

preheat oven to 325. Grease and flour a 10 inch tube-pan. Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients, then add to batter alternately with milk, beginning and ending with the flour mixture. Add vanilla. Fill prepared pan and bake for 1 hour and 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool cake completely, then remove from pan. To serve, drizzle with Rum Sauce.

Caramel Rum Sauce:
Combine cream, butter, sugars, corn syrup and rum in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool slightly.
Drizzle over cake

I used the coconut pound cake recipe with this.
Good but rich.