A Sweet recipe for rum cake with yummy butterscotch sauce. Enjoy with an afternoon tea.
Preheat oven to 325°F.
Grease a 13 x 9 inch cake pan.
Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
In a mixing bowl, beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then addvanillaandrum. Reduce speed to low.
Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Pour batter into pan.
Bake cake until golden brown and a toothpick inserted in center come out clean, about 45 minutes.
Transfer to a wire rack, and let cool slightly. Invert cake onto rack. Let cool.
Mix sugar, butter,cornsyrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly, then pour over cake.