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    30

Brown Sugar Cake with Rum-Caramel Sauce

  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 16
  • Pinterest
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    188
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    30

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake. MORE + LESS -

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

Steps

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  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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