Brown Sugar Pound Cake with Rum Sauce
Servings: 16
Ingredients
- 1 1/2 cups butter softened
- 2 cups dark brown sugar packed
- 1 cup granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
- 2 teaspoons vanilla
- Caramel Rum Sauce
- 1/2 cup whipping cream
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 3 tablespoons dark rum
Instructions
- 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. Sift together dry ingredients, then add
- to batter alternately with milk, beginning and ending with the flour
- mixture. Add vanilla. Fill prepared pan and bake for l hour and 20
- 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 l 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.
Notes
Recipe By: Sherry Moman
Serving Size: 16
Serving Size: 16
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