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Brown Sugar Cake with Rum-Caramel Sauce

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Brown Sugar Cake with Rum-Caramel Sauce
  • Prep Time 25 min
  • Total Time 4 hr 0 min
  • Servings 16
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Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

Ingredients

1 1/2
cups packed brown sugar
1
cup granulated sugar
1 1/2
cups butter or margarine, softened
1/2
cup milk
1
teaspoon vanilla
5
eggs
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup caramel topping
2
tablespoons light rum or 1 teaspoon rum extract

Directions

  • 1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
  • 2 Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
  • 3 Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
  • 4 In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
30%
(
Saturated Fat
9g
47%
,
Trans Fat
1g
)
Cholesterol
115mg
38%
Sodium
290mg
12%
Potassium
150mg
4%
Total Carbohydrate
65g
22%
(
Dietary Fiber
0g
0%
,
Sugars
43g
)
Protein
5g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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