1 c. (2 sticks) butter, softened
2 c. dark brown sugar, firmly packed
1 c. granulated sugar
6 large eggs
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk
2 tbsp. dark rum (optional)

Preheat oven to 325°F. 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 minutes or until toothpick inserted in center of cake comes out clean. Cool cake completely; remove from pan. Drizzle with Caramel Sauce.

Caramel Sauce:

1/2 c. whipping cream
1/2 c. butter
1/2 c. dark brown sugar
1/2 c. granulated sugar
2 tbsp. light corn syrup
3 tbsp. dark rum (optional)

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 to 4 minutes without stirring. Cool slightly. Drizzle over cake.