Brown Sugar Pound Cake with Creamy Rum Sauce
Rich, delicious cake. Perfect for Dinner Parties. Featured in Southern Living Magazine
Ingredients List
- 1 cup - butter, softened
- 1 cup - firmly packed Domino® Dark Brown Sugar
- 1 cup - Domino® Granulated Sugar
- 5 - large eggs
- 3 cups - all-purpose flour
- 1/2 tsp - baking powder
- 1/2 tsp - baking soda
- 1/2 tsp - salt
- 1 cup - milk
- 2 tsp - vanilla
Creamy Rum Glaze:
- 1/2 cup - Domino® Granulated Sugar
- 1/2 cup - firmly packed Domino® Dark Brown Sugar
- 1/2 cup - whipping cream
- 1/2 cup - butter
- 1 to 2 tablespoons dark rum or 1/4 tsp rum extract
Instructions
Preheat oven to 325°F.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating until blended after each addition.
Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.
Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in the center comes our clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack. Serve with Creamy Rum Glaze.
Creamy Rum Glaze:
Cook first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until butter melts and sugar dissolves. Increase heat, and bring to a boil; cook, stirring constantly, about 3 minutes or until slightly thickened. Stir in rum. Cool slightly and serve warm.
Makes 10-12 slices and 1 1/2 cup glaze.
