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Brown Sugar Cake with Rum-Caramel Sauce
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Prep Time:
25 minutes
Total Time:
4 hours
Indulgent rum caramel sauce elevates moist homemade cake.
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
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube cake pan with shortening and coat it with flour. In a large bowl, mix sugars and butter with an electric mixer on low speed until well blended. Add milk, vanilla, and eggs, then beat on medium speed for 2 minutes.
  • Combine flour, baking powder, and salt, then mix until smooth and fully incorporated. Spread the batter evenly in the pan.
  • Bake for 1 hour 5 minutes to 1 hour 15 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan and let cool completely for about 2 hours.
  • In a small saucepan, gently warm caramel topping and rum together, stirring occasionally until smooth and heated through. Drizzle the warm sauce over cake slices before serving.

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