Brown Sugar Pound Cake with Rum Sauce

By Lorena_321

Ingredients

• Caramel Rum Sauce:
• 2 sticks butter, softened
• 2 cups dark brown sugar, firmly packed
• 1 cup granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 t. salt
• 1/2 t. baking powder
• 1 cp milk
• 2 t. vanilla
• 1/2 cup whipping cream
• 1/2 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 T. light corn syrup
• 3 T. dark rum

Preparation

Step 1

Preheat oven to 325 degrees. 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 alternatively 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.

To prepare 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.