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Ingredients
| dark brown sugar (packed): 2 1/4 cups |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| salted butter: 1 cup |
| multipurpose shortening: 1/2 cup |
| eggs: 5 |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup |
| evaporated milk: 1/2 cup |
| vanilla extract: 1 tsp |
Caramel Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour a 10 inch tube pan.
- 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.
- 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.
- 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.
- 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.
- Makes 10 inch tube cake.