Happy March! What’s a better way to start off a new month of blog articles than with a dessert recipe?! This Caramel Pound Cake is pretty and delicious; it’s sure to be a big hit with you and your family.
What you’ll need:
For the cake:
- 1 1/2 cups softened butter
- 3 cups firmly packed brown sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whipping cream
- 1 teaspoon vanilla extract
For the icing:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Directions:
For the cake:
- Preheat the oven to 325°F.
- Cream the butter and sugar together. Gradually add the eggs and mix until combined.
- In another bowl, stir together the all-purpose flour, baking powder, and salt.
- Add flour mixture and whipping cream to batter by alternating the wet and dry ingredients until combined. Mix in the vanilla extract.
- Pour into a greased and floured Bundt pan and cook for about 1 hour and 25 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow cake to cool in the pan for 5-10 minutes, then turn the cake onto a cooling rack and drizzle with caramel icing.
For the icing:
- Combine the brown sugar, butter, and whipping cream in a small pot; heat until boiling. Boil for about 2 1/2 minutes while constantly stirring.
- Remove from the heat and stir in vanilla extract and powdered sugar.
- Drizzle, while hot, over the warm cake and serve.
Tags: baking, cake, caramel, Caramel Pound Cake, dessert, March, Tasteful Tuesday, tuesday recipe
