Brown Sugar Pound Cake With Rum

• 1 cup butter (2 sticks)
• 2 cups dark brown sugar, firmly packed
• 1 cup sugar
• 6 large eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 2 teaspoons vanilla
• 1/2 cup whipping cream
• 1/2 cup butter (1 stick)
• 1/2 cup dark brown sugar
• 1/2 cup sugar
• 2 tablespoons light corn syrup
• 3 tablespoons dark rum

1. Preheat the oven to 325u0b0F.
2. Grease and flour a 10-inch tube pan.
3. Cream butter and slowly add sugar to the soft butter.
4. Beat, till very light and fluffy.
5. Add eggs, one at the time, beating well after each addition.
6. Add vanilla.
7. Combine dry ingredients.
8. Add to butter alternating with the milk.
9. End with the flour mix.
10. Fill in prepared pan.
11. Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
12. Cool cake completely; then remove from pan.
13. Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
14. For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
15. Bring to a boil over medium heat, whisking occasionally.
16. Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
17. Wash the sides with a wet brush to clear off all sugar.
18. Uncover and boil for 3-4 minutes without stirring.
19. Cool lightly and drizzle over cake.

butter, brown sugar, sugar, eggs, flour, salt, baking powder, milk, vanilla, whipping cream, butter, dark brown sugar, sugar, light corn syrup, dark rum

Taken from www.food.com/recipe/brown-sugar-pound-cake-with-rum-128319 (may not work)