Brown Sugar Cake with Rum-Caramel Sauce

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

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Servings 16

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ingredients 11
Prep Time 25 min
Total Time 4 hr 0 min

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 all-purpose flour

1: teaspoon baking powder

1/4: teaspoon salt

1: cup caramel topping

2: tablespoons light rum or 1 teaspoon rum extract

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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; 19%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 115mg; 115%;
Sodium: 290mg; 290%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 0g 0% Sugars 43g 43% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 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;