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Caramel-Frosted Pound Cake
Caramel-Frosted Pound Cake
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Prep Time:
45 minutes
Total Time:
4 hours
Indulgent pound cake with rich caramel frosting. Simplified and delicious.
Ingredients:
  • 3 cups sugar
  • 1 cup butter or margarine, softened
  • 6 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 3 cups Gold Medal™ all-purpose flour
  • 1 cup whipping cream
  • 1 1/2 cups sugar
  • 1/2 cup butter (do not use margarine)
  • 1/2 cup milk
Instructions:
  • Preheat your oven to 325°F. Generously grease a 10-inch angel food cake pan with shortening and lightly dust with flour.
  • In a large bowl, cream together 3 cups of sugar and 1 cup of butter until light and fluffy using an electric mixer. Add eggs one at a time, followed by vanilla and almond extract. Alternate adding flour and whipping cream, about 1 cup and 1/3 cup at a time respectively, mixing well after each addition. Beat on medium speed for 2 minutes before pouring the batter into the pan.
  • Bake for 1 hour 15 minutes or until a toothpick inserted halfway between the side and center of the pan comes out clean. Let cool for 30 minutes. Loosen the cake by running a knife around the side of the pan, then transfer to a cooling rack. Allow the cake to cool completely, which should take about 1 hour.
  • 1. In a skillet, caramelize 1/4 cup of sugar over medium heat for about 6 minutes until it turns amber, shaking the pan occasionally (avoid stirring). 2. In a saucepan, bring 1 1/4 cups sugar, 1/2 cup butter, and milk to a boil. Gradually whisk in the caramelized sugar and cook to 232°F. Remove from heat and cool for about 20 minutes until the frosting is smooth and spreadable, stirring occasionally. 3. Quickly frost the cake using an offset spatula. The frosting will harden as it cools. Allow the cake to set for 30 minutes before slicing.

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