Brown Sugar Pound Cake with Caramel Rum Sauce

1 cup butter, softened
2 cups Dark Brown Sugar, firmly packed
1 cup granulated sugar
6 large eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk
2 tsp vanilla

Preheat oven to 325º. Grease and flour a 10 inch tube pan.

Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each addition.

Combine dry ingredients, then add to batter alternately with milk, beginning and ending with the flour mixture. Add vanilla.

Fill prepared pan and bake for 1 hour and 35 to 40 min or until toothpick inserted in center comes out clean. Cool cake completely then remove from pan.

Drizzle with Rum Sauce.

Caramel Rum Sauce
1/2 cup whipping cream
1/2 cup butter
1/2 cup Dark Brown Sugar
1/2 cup granulated sugar
2 Tbsp light corn syrup
3 Tbsp dark rum

Combine cream, butter, sugars, corn syrup, and rum in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool slightly. Drizzle over cake.