A Very tasty recipe for rum cake with caramel filling. Serve topped with whipped cream.
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Preheat the oven to 375 degrees F. Grease two 9-inch cake pans.
To make the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Mix the milk, rum and vanilla in a measuring cup and set aside.
Place the butter and sugar in the bowl of a stand mixer with the paddle attachment, or using a large bowl with a hand mixer, beat on medium-high speed until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well.
Turn the mixer to low, add half of the flour mixture and mix until incorporated. With the mixer still running and set on the lowest setting, slowly stream in the milk mixture. Increase the speed to medium low and mix until well combined. Add the remaining flour and mix on low until combined.
Divide the batter between the prepared cake pans. Bake until set and golden around the edges, 25 minutes. At the halfway point, swap the positions of the pans in the oven so that they bake evenly. Cool in the pans for 5 minutes, and then remove to a rack to cool completely.
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
Place 1 cake layer on a plate; spread with frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Serve topped with whipped cream.