|Nutritional Guidelines (per serving)|
|Servings: Covers 1 cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Caramel Rum Sauce would be great on ice cream. It's also the perfect glaze for Brown Sugar Pound Cake or drizzled on top of a bundt cake.
Combine all ingredients in heavy saucepan.
Bring to a boil over medium heat, whisking occasionally.
Cover and continue to boil for 1 minute to wash sugars from the side of the pan. Uncover and boil for 3 to 4 more minutes without stirring.
Cool slightly before drizzling* over cake or ice cream.
- Not only did I drizzle the sauce over my rose-shaped Brown Sugar Pound Cake, but I brushed it over the sides for even coverage.
- 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.
- To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds.