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Caramel Pound Cake

4

120 min

Caramel Pound Cake

Caramel Pound Cake Photo 1

Category

Cake Recipes

Time

120 min

Serving

14 persons

Calories

743

Rating

4.00★ (76)

Cuisine

Author: Victoria Buriak
Very moist dense cake.

Ingredients

  • ¼ cups packed dark brown sugar: 2 piece
  • white sugar: 1 cup
  • all-purpose flour: 3 cups
  • baking powder: 0.5 tsp
  • butter: 1 cup
  • shortening: 0.5 cup
  • eggs: 5 piece
  • milk: 1 cup
  • vanilla extract: 1 tsp
  • pecans: 1 cup (chopped)
  • white sugar: 1 cup
  • packed brown sugar: 1 cup
  • butter: 0.5 cup
  • evaporated milk: 0.5 cup
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
    Caramel Pound Cake Photo 2
  2. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
    Caramel Pound Cake Photo 3
  3. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
    Caramel Pound Cake Photo 4
  4. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
    Caramel Pound Cake Photo 5
  5. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
    Caramel Pound Cake Photo 6

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