I haven’t posted in a while
(holiday frenzy and all), so I thought I’d start the new year off with a simple
recipe that’s one of my new favorites. I’m a sucker for anything caramel,
particularly salted caramel, as long as it’s the real deal. Can’t stand
fake-tasting caramel, and there’s no reason for it, as caramel is pretty darned
easy to make, as long as you’re paying attention to it as it cooks. So here it
is, my brown sugar pound cake, flavored with a splash of dark rum and baked in
the Nordic Ware
Heritage Bundt pan (which is perfect for capturing pools of the
delicious caramel-nut topping). If you prefer, you can serve the caramel
topping as a sauce on the side with some nuts on top and a scoop of vanilla ice
cream or whipped cream. Possibly not in line with any of your New Year’s
resolutions, but, hey, you’re likely to break them as some point anyway, right?
Now’s as good a time as ever!
