adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel Pound Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Decadent caramel pecan cake with dark brown sugar and caramel frosting.
Ingredients:
  • 2.25 cups packed dark brown sugar
  • 1 cup white sugar
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 cup butter
  • 0.5 cup shortening
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 0.5 cup butter
  • 0.5 cup evaporated milk
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and generously grease and flour a 10-inch tube pan.
  • In a mixing bowl, combine 1 cup of butter or margarine, shortening, brown sugar, and 1 cup of white sugar. Incorporate the eggs one at a time, ensuring each is well beaten before adding the next. Fold in 1 teaspoon of vanilla extract.
  • Sift 2 1/2 cups of flour and baking powder together. Alternate adding this mixture with milk to the creamed mixture. Toss chopped pecans with 1/2 cup of flour, then gently fold into the batter. Transfer the batter into the prepared pan.
  • Bake in a preheated oven for 60 to 90 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting by combining 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk in a small saucepan. Bring to a rolling boil and cook for one minute. Remove from heat, stir in vanilla, and let it cool. Beat until thickened, adding a splash of milk if needed. Spread the frosting on your cake.

Similar Recipes