Tuesday Recipe: Caramel Pound Cake

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.

Pound Cake

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:

  1. Preheat the oven to 325°F.
  2. Cream the butter and sugar together. Gradually add the eggs and mix until combined.
  3. In another bowl, stir together the all-purpose flour, baking powder, and salt.
  4. Add flour mixture and whipping cream to batter by alternating the wet and dry ingredients until combined. Mix in the vanilla extract.
  5. 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.
  6. Allow cake to cool in the pan for 5-10 minutes, then turn the cake onto a cooling rack and drizzle with caramel icing.

Caramel

For the icing:

  1. 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.
  2. Remove from the heat and stir in vanilla extract and powdered sugar.
  3. Drizzle, while hot, over the warm cake and serve.

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