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This is a wonderful cake with a definite caramel taste. Great for company, family or any occasion. You’ve got to give this a try. Great for Thanksgiving and Christmas. The recipe is below!
Caramel Pound Cake:
1 cup of softened butter
1/2 cup shortening
16 oz (or 2 packed cups) dark brown sugar
1 cup white granulated sugar
5 large eggs room temperature
3 cups of sifted self rising flour
1 cup whole milk, room temperature
1 tsp. vanilla extract
1 tsp. butter extract
1 cup chopped pecans (into batter but optional)
Icing:
1-1/2 cups granulated sugar
1-1/2 cups dark brown sugar
3/4 cups butter
3/4 cups evaporated milk
1-1/2 tsp. vanilla extract
Directions:
For cake:
Cream butter, shortening and both sugars 2 to 3 minutes until creamy. Add eggs one at a time waiting until the previous egg disappears. Slow mixer down and add the sifted self rising flour alternately with the milk, beginning and ending with the flour. After mixing well add the vanilla and butter extracts and beat about 2 minutes. Pour into a well greased and floured bundt or tube pan and bake in 325 degree preheated oven. Bake 1 hr 15 minute to 1 hr 30 minutes until done when you test it. Turn cake out after 10 to 15 minutes after you take it out of the oven. Let cool completely before icing it.
Icing:
Heat first 4 ingredients until sugar dissolves. Then bring it to a rolling boil and let it boil for 3 minutes. Remove from heat, add the vanilla and beat it until it’s spreading consistency. Work quickly before it starts to harden. If it gets too hard to spread, add some milk to thin it out. Enjoy!!!
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Oh my goodness Linda your Carmel pound cake looks absolutely delicious the pecan topping makes it mmmmm.
Thank you Rick…it was delicious. God Bless, Linda
Linda, l mailed you a timer l would like to know if you got it
Looks good Linda, that just wreck s my keto diet.
Pound cake is the best and that looks and sounds delicious!
Thanks for sharing. I like that you added a coffee glaze. Sounds sinfully good.