Brown Sugar Cake with Rum-Caramel Sauce

Brown Sugar Cake with Rum-Caramel Sauce

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

Prep Time

25

Minutes

Total Time

4:00

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 290mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 0g,
    • Sugars 43g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.