Brown Sugar Pound Cake with rum sauce or glaze

• butter↗1 cup

  softened

• dark brown sugar↗2 cups

  packed

• granulated sugar↗1 cup
• large eggs↗6
• flour↗3 cups
• salt↗1⁄2 teaspoon
• baking powder↗1⁄2 teaspoon
• milk↗1 cup
• vanilla↗2 teaspoons
• Rum Sauce
• whipping cream↗1⁄2 cup
• butter↗1⁄2 cup
• dark brown sugar↗1⁄2 cup
• granulated sugar↗1⁄2 cup
• light corn syrup↗2 tablespoons
• tablespoons rum or 1 tablespoon rum flavoring↗3
• Rum Glaze↗
• cup butter↗1⁄3
• tablespoons canned evaporated milk3
• cup dark brown sugar (packed)↗3⁄4
• tablespoon rum flavoring↗1

Step-by-step instructions

1. 1

   Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.

2. 2

   Add eggs one at a time, beating well after each.

3. 3

   Combine dry Add alternately with milk&vanilla starting adn ending with dry.

4. 4

   Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.

5. 5

   Cool completely, remove from pan.

6. 6

   Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.

7. 7

   Bring to a boil over medium heat, stirring occasionally.

8. 8

   Cover and continue to boil for 1 minute to wash crystals down side of pan.

9. 9

   Uncover and continue to boil for 3-4 minutes.

10. 10

    Let cool slightly.

11. 11

    Serve over slices of cake.

12. 12

    Rum Glaze Put all in a small heavy pan.

13. 13

    Let it cook, stirring occasionally til mixed well.

14. 14

    I let it cook a couple more minutes until it was thickened.

15. 15

    Pour over top of cake.