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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Carol Pelligrinelli states: This recipe for Brown Sugar Pound Cake is fabulous when served with a Caramel Rum Sauce. Made in a rose shaped bundt pan, read more about recipe below Ingredients:
1 cup butter, softened |
2 cups dark brown sugar, firmly packed |
1 cup sugar |
6 eggs |
3 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup milk |
2 teaspoons vanilla |
caramel rum sauce |
1/2 cup whipping or heavy cream |
1/2 cup butter |
1/2 cup dark brown sugar |
1/2 cup sugar |
2 tablespoons light corn syrup |
3 tablespoons dark rum |
Directions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch tube pan**.
3. Cream butter and sugars until light and fluffy.
4. Add eggs, one at a time.
5. Combine dry ingredients and add alternately with milk.
6. Begin and end with flour mixture.
7. Add vanilla.
8. Fill prepared pan.
9. Bake for 1 hour and 35-40 minutes or when toothpick comes out clean. C
10. ool cake completely, then remove from pan.
11. Drizzle*** Brown Sugar Pound Cake with slightly cooled Caramel Rum Sauce.
12. The Rose pan only holds 10-cups.
13. I put about 3 cups of batter in a prepared loaf pan. Also my baking time was considerably less that what this recipes dictates.
14. ***Not only did I drizzle the Caramel Rum Sauce over my rose-shaped cake, but I brushed it over the sides for even coverage.
15. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake.
16. To serve this Brown Sugar Pound Cake,
17. I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds.
18. Wonderful!
19. Sauce:
20. Combine all ingredients in heavy saucepan.
21. Bring to a boil over medium heat, whisking occasionally.
22. Cover and continue to boil for 1 minute to wash sugars from side of pan.
23. Uncover and boil for 3 to 4 more minutes without stirring.
24. Cool slightly before drizzling* over cake or ice cream.
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