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.