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Caramel Pound Cake Recipe

Recipe by: 106a802496d678ba

"Very moist dense cake."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In2 h
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • 2Cream 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.
  • 3Sift 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.
  • 4Bake 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.
  • 5To 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 14 servings
  • 743 cals
  • 2 1/4 cups packed dark brown sugar
  • 1 cup white sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 1/2 cup shortening
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    743
    37%
  • Fat:
    35.7
    55%
  • Carbs:
    102.2
    33%
  • Protein:
    7.2
    14%
  • Cholesterol:
    123
    41%

Based on a 2,000 calorie diet

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