Brown sugar pound cake with rum sauce

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  • 1 cup(s) Softened unsalted butter
  • 2 cup(s) Dark brown sugar packed
  • 1 cup(s) Granulated sugar
  • 6 Large eggs
  • 3 cup(s) Flour
  • 1/2 teaspoon(s) Table salt
  • 1/2 teaspoon(s) Baking powder
  • 1 cup(s) Milk
  • 2 teaspoon(s) Vanilla
  • Caramel rum sause
  • 1/2 cup(s) whipping cream
  • 1/2 cup(s) Unsalted butter
  • 1/2 cup(s) Dark brown sugar
  • 1/2 cup(s) Granulated sugar
  • 2 tablespoon(s) Light corn syrup
  • 3 tablespoon(s) Dark rum


  1. Preheat oven to 325. Grease and flour 10 inch tube pan
  2. Cream butter and sugar until very light and fluffy. Add eggs one at a time beating well after each addition. Combine dry ingredients then add to batter alternating with milk beginning and ending with the flour mixture. Add vanilla. Fill pan and bake for 1 hour and 15 minutes or until toothpick comes out clean. Cool for ten minutes then, remove from pan and cool on wire rack. Cool then serve with rum sauce

  3. To prepare rum sauce combine all ingredients in a heavy saucepan bring to a boil over medium heat whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from sides of pan. Uncover and continue to boil for 3 to 4 minutes without stirring. Cool slightly and drizzle over cake
May 2013

This recipe is a personal recipe added by PamMeyer and has not been tested or endorsed by MyRecipes.

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